Pumpkin Bread

I could live on soup all winter. Its my favorite meal and the quickest way to warm the body and soul when its cold and miserable. I like to make my own soups and there's nothing better than serving it with some homemade bread as well. Lately I've been making this delicious Pumpkin Bread:

I have no idea where I found the original recipe but I thank the source every time I bake it. Not only does the house smell amazing while its cooking, but its a beautiful bread full of flavor and super easy to bake. Its perfect to have with a big bowl of soup or lightly toasted on its own as a quick and easy lunch.

I use butternut pumpkin because it is my favorite, actually its the only pumpkin I ever buy, and its paired with the gorgeous flavors of fennel seeds, oregano and rosemary. The fragrance of this loaf lingers in the kitchen for hours which warms my soul without even having to eat a single slice :)

Serve it warm with a lathering of butter on the day its baked and then lightly toast it the next day; its delicious either way. Its super soft and flavorsome and a great reason to stock up on pumpkin at the Farmer's Market :)
Its very easy to prepare- just peel, cut, cook and mash the pumpkin and then add it to all the other ingredients and bake. Simple!

I like to serve it with Minestrone or a lovely Chicken and Vegetable soup but I'm sure it will pair well with any of your favorites. Its a lovely alternative to a bread roll or toast and it adds something extra to your meal.
Surprisingly my whole family love this bread. They don't enjoy pumpkin on its own so I have to be creative to get them to eat it. Hooray for recipes like this, they make my job easier.

If you would like to make your own Pumpkin Bread you can download the recipe by clicking the link or right clicking on the photo below and save it to your computer for later.

I hope you love this Pumpkin Bread as much as we do. The smell alone is intoxicating and its such a lovely accompliment to a bowl of hearty, soul warming soup. Enjoy!

Happy baking :)


  1. Do you know if this recipe would work with a gluten free all purpose flour and almond milk instead of cow's milk?

  2. I honestly don't know for sure Susan. The almond milk would be fine and give it a lovely flavor. You have to be careful substituting gluten free flour in breads because it needs a binding agent (xantham gum). As long as your GF flour has this included it might be OK. Hope that helps :)


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