No matter what the weather is like in September, I’m always craving something with pumpkin. This pumpkin loaf recipe I found in my grandma’s recipe box comes together so easy and has just the right amount of pumpkin.

When I was growing up, my grandma always had a sweet treat in the cake plate that sat on top of her refrigerator. She made baking and cooking less intimidating by always whipping up some yummy treat or fantastic meal. This pumpkin loaf comes together with ingredients she probably always had stocked in her pantry.

Pumpkin Puree – use canned pumpkin, not pumpkin pie filling that you can find in the baking aisle

Milk – use any type of milk you have on hand

Spices – the spices can be replaced with 2 tsp of pumpkin pie spice if you have it on hand

The basics….

• Grease your loaf pan with butter or cooking spray. Lining the pan with parchment paper makes it easy to lift the loaf out of the pan
• No need to sift the flour with the other ingredients; just a simple whisk will do
• No need to break out the stand mixer for this recipe
• Check the doneness of the loaf at 45-50 minutes so it stays moist

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