Hello Fall!!! This is one of my favorite months, not only because it's my birthday month but also because it's the official start of Fall! I love Fall! It's my favorite season, though I now live in Florida, and sadly we don't have Fall, I still love what the change of season brings. The changing of the leaves, the chilly air, and anything and everything pumpkin!

I love pumpkin, but apparently it's not just me, it's all the rage now. Earlier this week I heard on the radio that September is the official month when pumpkin spiced/pumpkin flavored items come out. Starbucks will officially start serving their pumpkin products on Sunday, September 11. So this month you'll be able to get yourself some pumpkin spiced latte, pumpkin spiced creamer, pumpkin spiced donuts, and pumpkin spiced scented candles.

For me, Fall equals baking. Today I'm going to share with you one of my favorite pumpkin recipes, Pumpkin Bread. The original recipe comes from Libby's, it's Libby's Pumpkin Cranberry Bread. Over the past few years I've made a couple changes to the recipe.  No one in my house likes cranberries, so I've replaced the cranberries with chopped pecans. I love pecans! But you can make it with walnuts too, or even a combination of both cranberries and nuts. And I use raw cane sugar in place of the granulated sugar.

I also replaced the vegetable oil for coconut oil, I use coconut oil in mostly all of my recipes, so that was just a preference.  This is one of my favorite sweets to bake because you can eat in anytime of the day.  You can have it for breakfast with a cup of OJ, as a midday snack with some fruit, as a dessert with a scoop of ice cream, or a late night snack with a warm cup of tea. I have also made them into mini muffins. Not only is this recipe yummy, but it's very simple and easy to make. You'll only need to use a bowl and mixer, and of course, measuring spoons and cups.

Once you have all your ingredients combined place the batter in greased pans.  I use, yep, you guessed it, coconut oil spray. Evenly distribute the batter in both pans and a give them a little shake back and forth to even out the batter. Now they are ready go into the oven.

The original recipe calls for the bread to be baked for 50-55 minutes, but I bake mine for 65-70 minutes. The batter is thick and you want to make sure it is completely baked all the way through. Use a thin knife or toothpick and insert into the center of the bread to see if it is ready. If it comes out wet leave in for a bit longer and keep checking it.  My last loaves I had to leave in for 75 minutes.  I hope you'll give it a try and fill your house with the wonderful smell of pumpkin, enjoy! What's your favorite thing to bake in the Fall?

Pumpkin Bread Printable Recipe

Prep Time 15 mins.
Cook Time 70-75 mins.
Yield 2 loaves (24 slices)

3 C all-purpose flour
1T plus 2 t pumpkin pie spice
2t baking soda
1 1/2 t salt
3 C raw cane sugar
15oz pumpkin puree
4 eggs
1 C coconut oil
1/2 C orange juice
1C chopped pecans

Preheat oven to 350° F and grease two loaf pans.
Mix flour, pumpkin pie spice, baking soda, and salt in a bowl.
Combine sugar, pumpkin puree, oil, eggs and orange juice in an electric mixer.
Add the flour mixture to the pumpkin mixture and mix until combined.
Fold in pecans.
Bake for 65-70 minutes

Let cool, serve and enjoy!


  1. It’s great to come across a blog every once in a while that isn’t the same out of date rehashed material. Fantastic read.

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