Pumpkin bread? In the summer? Always a wonderful breakfast/snack option in my house. Why not make a delicious trifle? Cube the delicious bread and layer in a pretty individual serving dishes with custard, whipped cream, and fresh blueberries…delish!
Check out this video. This is the simplest and most deliciously moist pumpkin bread I’ve ever had! I use 100% whole wheat flour in the recipe. The recipe is especially near and dear to my heart because it’s one of my very first posts in 2009! It also freezes beautifully. Bake some up on a mild summer day and squirrel it away for later.
I’ve had a hard time finding canned pumpkin in the stores I shop. I’ve never had a problem, I could always find pumpkin year round. There was a pumpkin shortage a couple of years ago. We had a lot of rain that year and it made it impossible for the farmers to harvest their pumpkins, so sad! Anyway, I’m wondering if they’re still trying to recover from that.
Have a wonderful evening!
Angie
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