Fall is finally here which means time for pumpkin bread. This is an easy alternative to my other quick breads that aligns with the season. Makes 3 mini loaves or 2 normal sized loaves.


2 cups all-purpose flour (sub almond flour)
½ tsp salt
1 tsp baking soda
½ tsp baking powder
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1½ sticks unsalted butter, softened (sub ghee or vegan butter)
2 cups sugar (sub coconut sugar)
2 large eggs
1 (15 oz) can 100% pure pumpkin



Preheat your oven to 325º. In a large bowl, combine all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg.
Using a hand mixer, cream together the butter and sugar. Beat in the eggs one at a time. Next beat in the pumpkin. Gradually add the flour mixture to the pumpkin mixture until it is all combined. Pour into individual greased loaf pan. Bake for 65 minutes or until a toothpick comes out of the center clean. Enjoy while still warm with a little butter spread on top.

Recipe adapted from Once Upon a Chef