Doesn’t this bread look yummy? I enjoy baking all year round, but the fall aromas of cinnamon, cloves and ginger really can’t be beat. Yesterday, my youngest daughter and I baked three delicious loaves of pumpkin bread. This recipe is adapted from a recent Better Homes and Gardens’ one and is unique because it has a streusel topping.
And I used a special pumpkin loaf pan to make two of the loaves which made those two especially pretty. Ideally, the streusel is supposed to be on top, but because of the pumpkin design, it ended up on the bottom. So it is a bread with a cool shape and a surprise “topping” on the bottom! Yum! Here’s the recipe:
We both wore our Evereve fall graphic tee shirts. I paired mine with a brown and black polka dot Madewell neck scarf and a black cashmere Lands’ End cardigan. I think it’s surprising how great the brown and black polka dot scarf looks with the grey tee, black cardigan and tan chinos. Mine is from last year at Madewell, so here is a similar one. I would just cut off the fringe.
We were laughing so hard while the loaves were cooling and my oldest daughter was teasing us as she took our photos. (I love having wire cooling racks handy when baking bread and cookies as they allow the bottoms of the baked goods to cool without getting soggy.)
Our photographer daughter suggested the pumpkins as props, so we complied with her artistic vision. My pants are light tan chinos from The Loft and my leopard Sperry’s slip-on shoes finish the casual pumpkin bread baking look.
I think you should bake this bread right away. I gave one loaf to one daughter, one half of a loaf to the other one, a loaf to my neighbor, and I kept half for Mr. G.Q. who was just returning from California. If you don’t have any one to give the extra bread to, it can easily be wrapped in plastic wrap and foil and then frozen.
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