It’s finally, finally, legitimately October in Nashville (with the exception of this almost-80-degree weekend). I can wear my boots and drink hot coffee and sit under blankets. I love it. I’m happier in this weather and I’ve been waiting for it since the wonderful summer reprieve of wearing a scarf in May in Chamonix. Praise the Lord for moving those seasons along.
Even though the rest of the world has been all pumpkin-y since August (cool it, Starbucks), I’m not into it until the weather really changes. Last week, it (I’ll say it again: finally) was time. I emailed my mom and asked for her legendary recipe for pumpkin bread. This recipe makes me feel like I’m at home. It’s completely familiar. It’s crisp and sweet and delicious. The crumbly topping is heavenly.
Here are the ingredients:
It’s a really simple recipe. Combine all the dry ingredients (including the sugar):
Then all the wet ingredients.
Then pour the dry ingredients into the wet ingredients and mix together.
And then pour it into several greased and floured loaf pans.
And cover it with the crumble topping (which is pancake mix (who knew), brown sugar, pecans and cinnamon, with a tablespoon of butter cut in).
Side note: this recipe has one tablespoon of butter in it. It’s practically health bread.
Then bake for an hour and fifteen minutes and walk around the house because every room will almost instantly smell like pumpkin bread.
And then it’s done.
Whoa. This pumpkin bread, I tell ya. It is magical. It is my love language. And it is my breakfast/snack/dessert until further notice. Happy fall!