Pumpkin Bread, a fall favorite

an easy recipe for busy weekdays

This is what I’d call a solid Monday morning cake, in that it’s so easy to prepare the batter, it can be done while singing Manic Monday (or whatever song jumpstarts your week ahead). I know what you might be thinking: is there anything more to say about pumpkin bread that hasn’t been written online or printed in a cookbook? I’d like to make the case for yes with this recipe.

The second the temperatures dropped, and it felt like that happened with the flip of a switch here, I started dreaming about fall baking and my mind wandered to the two cans of pumpkin puree sitting in the basement. What’s especially important to note about this pumpkin bread is that it’s picky teenager approved. 

Virginia has a lot of sensory issues that’ve carried over to food textures and tastes. It can be hard for me to process because she’s the only other person with me at home. Oftentimes I question myself “is this really as good as I think it is?” when she doesn’t eat what I cook or bake. I have to constantly remind myself that her eating habits are not about me. With that in mind, though, I’ve baked this pumpkin bread three times so far, and each time she’s gobbled it up, so I’d say it’s a resounding success in my home.

Loaf cakes are a good back pocket recipe to have since they’re easy to prep and bake. I tend to use oil in them which means there’s no need to wait for butter to soften. You can even mix up the dry ingredients in containers or bags, label them, then grab from the cupboard when you’re ready to bake one. All of my loaf cakes tend to make two smaller loaves. This is strictly personal preference. I prefer small cakes. If you want to make one cake in a larger tin, that’s fine. Just note you’ll need to bake it longer, and may even need to adjust the baking temperature so the outside doesn’t burn before the interior is baked through (see my notes below).

I’ve spent the last week moving over apple recipes from my old site. My goal is to have those recipes all transferred by the end of year. It may very well be that In Jennie’s Kitchen doesn’t exist in its old form at all in 2023. 

Some recipes you’ll now find here include my Apple Breakfast Bars, DIY Apple Cider Vinegar, French Apple Galettes, Apple Pie for 2, Homemade Apple Sauce, Apple Crumb Slab Pie, and Baked Apple Cider Doughnuts.

I hope your week is a gentle one. Remember to be kind. xo-j.

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