My mom always made pumpkin bread from, well, as long ago as I can remember. You knew fall had officially arrived when the first batch was made. Even when we were too young to help with the baking my sister and I would gather in the kitchen because we knew we would be given one of the beaters to lick. And I've been obsessed with the stuff ever since. I'll eat it for breakfast, dessert, dinner, as a snack...
She has made this pumpkin bread so many times that the cookbook she uses is permanently creased and falling apart on the recipe page....splatters of dried batter everywhere. I love seeing those worn and stained pages almost as much as I love the recipe itself. It conjures up all kinds of warm and fuzzy childhood memories.
But alas I didn't have that beloved recipe two nights ago when I set out to make some for myself. So what's a girl to do? Well, I turned to everyone's good friend Google and sought out every type of pumpkin bread recipe I could find. I combined aspects of two recipes to come up with my final version below.
I was a little apprehensive about adding all these new things into the bread. Sure, cream cheese and pecans are great, but did I really want them messing up a classic?
It turns out I did :) You can definitely omit the cream cheese, pecans or the streusel if you'd like, but you'll be missing out if you do.
I know it's not officially fall yet, but since it's been in the mid-50's here in Georgia a few mornings lately I feel like it's okay to pull out the fall recipes. Here's to fall.....leaves, football, boots, scarves and PUMPKIN RECIPES!!!
