…because I've been waking up in the mornings and putting on a sweatshirt.
…because the corn is turning brown and the combines are being tuned up
…because dry leaves are starting to blow and gather in the lane
…because things in the garden are going to seed
…because the fields are tinged with yellow-green foxtails
…because I'm hearing geese every morning
…because Fall certainly can't arrive if I haven't started making pumpkin bread. I do it every year.
Recipe edits: It usually doesn't take a full 60 minutes. Use the toothpick method for best results. I line my pans with parchment paper so they come out neatly. The loaves can be wrapped and frozen for later.
33 comments on “It had to be done…”
I don’t know a better way to kick off the Fall season!! I am going to make this recipe this week sometime 🙂 Yum.
In our house, it’s pumpkin spice cookies, mostly because the kids can make them, with only oven help from mommy.
1 box spice cake mix1 (14 oz) can of pumpkin1 cup mix-in (chocolate chips, raisins, whatever suits your fancy)
Mix together. Oven at 350. Scoop cookie size portions onto a baking sheet, and bake until toothpick comes out clean (usually 15 minutes in our oven).
yummy – thanks for sharing! Enjoy!
Thanks for the great recipe. The chill in the air inspires me, too.
you got me here- OK. I am so baking this weekend. Thanks doll!
Oh man, I know it’s the first day of Fall but it was almost 90 degrees in Nashville today! I do love pumpkin bread though.
I might have to turn these into muffins with nuts and raisins for breakfasts and snacks. . . . it looks good! Maybe if I bake fall it will come (last year when we were camping in Oct it was 90 degrees. sheesh.)
Quick question – is it the big or little can of pumpkin. I can’t wait to try this. I absolutely love fall for all of the yummy pumpkin treats that are out there.
Sounds great! This will be on our table later this week.
Oh my! I can see that I’m gong to have to scour my cabinets for a can of pumpkin!
I had the same thought today. I am gong to try your recipe. Mine is not as good as I want it to be! 🙂
thanks for sharing a great recipe! sounds delish.
Sounds like the perfect fall recipe. Have you ever tried it with whole wheat flour? Thank you for sharing!
No can of pumpkins here. 🙁 Haven’t seen any pumpkins here yet…the ones we planted in the old house are probably getting ready to be picked by other people! Do you think i could go back and get my harvest?!
I LOVE pumpkin bread – yet another reason I love fall so much! Thanks for sharing your recipe!
I actually had plans to make some this weekend. Nothing like filling your house with the yummy smell of baking!
Sounds like our “homeschooling” project for the day. LOL! Some days, with how I’m feeling, a cooking project is all I can get to. And I’m *so* OK with that, though I think E sometimes would like a bit more. 😉
This looks so dang delicious.
this will be our project of the day too! right after i hang out my laundry , it’s very sunny and windy today!i’m so glad autumn and pumpkin bread time are here!
Maybe I should know this but are the”t” tablespoons or teaspoons?
Saved for later? Yeah right! When you brought me some last year it was gone by the afternoon! It is most delicious with cream cheese spread on it…. yum.
Yummy! The pumpkin bread is a great breakfast idea for cold fall mornings. Love the picture of the recipe card… thanks too for the recipe. I like the idea of a cream cheese spread.
It’s totally that time of year. I made pumpkin pancakes and a pumpkin cake last week and an apple pie the week before; this coming week I think I’ll do a loaf of the bread and maybe some mini muffins. I know the cans of pumpkin are available year-round but it’s just not the same until it’s nippy in the morning.
oh how scrummy! 🙂 here in Ontario leaves are only just beginning to turn and the mornings are starting to be crisp and cool – I’m gonna bake your pumpkin bread today and welcome the fall season! thanks for sharing your recipe 🙂
Thank you so much for sharing this with everyone… I love to bake and will try this soon…
I love your new header. So cute. I know what you mean about Fall. For me, it is all about soup. I needed it. I crave it.
A CAN of pumpkin? Seriously? Americans buy pumpkin in cans?
Copied, printed and in the oven tomorrow.
I just made this recipe yesterday. We’ve already eaten one and started on the second one this morning. My girls love it! Thank you for sharing. I also made your cucumber yogurt dip a few times this summer. It was so delicious! I really love it when you share your recipes. I trust it so much more than just pulling something out of a book.
Oh, yum!Thanks for sharing. We’ve been having very warm weather around here but I will have to make this the next time we have a chill in the air.
thanks for the reminder to bake. how do you wrap them for freezing?
For me it’s concord grapes draped throughout the alleys, just waiting to be baked into purple dripping pies. Thanks for conjuring the memories.
I live in Taiwan and the only can of pumpkin I had was a big one. I used it without thinking about a smaller can.
It wasn't too sweet, so that pleased my husband. And it came out more like pumpkin pie bread, so that pleased me.
Thanks for sharing the recipe.