I grew up eating pumpkin bread and I love it! I had left over pumpkin in my fridge this week, but didn’t have my mom’s pumpkin bread recipe, so I just googled a recipe and found this (the original recipe called for pumpkin seeds, but I left them out). I gave it a shot, hoping it would be good, and I was not disappointed!
Preheat oven to 325 F.
Combine dry ingredients in a bowl and mix together. Add wet ingredients and mix until there are no dry pockets. Pour mix into a greased or non-stick bunt pan (other baking pans can be used too).
Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
If you want to serve this bread as a dessert, try using Apple Cider Syrup as a glaze!