Recently it was really snowy outside, and I felt like making pumpkin bread. Pumpkin bread isn’t just a fall and winter staple in our house, it’s an all year, any time favorite. I have a recipe I’ve used for a while, that is simple and delicious (find the recipe here). Some variations I’ve used in the past;
- No orange juice in the fridge? I have used lemon juice
- Instead of white flour, I’ve used half white and half whole wheat flour
- Instead of white flour, I’ve used brown rice flour, a whole grain and gluten free alternative (that works really well and is a 1:1 replacement for all purpose flour in most recipes)
- Instead of pumpkin, I’ve used mashed banana or applesauce
The smells that permeate through the kitchen when this bread is being baked, are remarkable. The best part, however, is the taste. With a dollop of butter, a smear of almond butter, or just alone, this bread will never get old!