The fall pumpkin obsession continues…in the form a deliciously moist and rich tasting spiced pumpkin bread. This sweet quickbread reminds of the date-nut bread my grandma Bridget always served my sister and I when we visited her, not so much the taste but the luscious texture. Grandma would serve it with a proper smear of cream cheese, but I switched that up with homemade soy labneh (so many uses!) and it’s so satisfying with a warm cup of tea in the afternoon.
I have one more pumpkin recipe on the docket before Thanksgiving arrives… an updated (and easy!) pumpkin pie recipe. Will post that later this week.
We are heading up to coastal Maine to be with my family this year. Iley is so very excited, as am I to see loved ones and stuff our britches full of delicious food. I’ll be posting our escapades on instragram if you want to see what we’ll be cooking for the feast, and where we’ll be exploring during our travels.
I’ve also shared this recipe over on Our Narratives today if you fancy a read…