I have a confession to make. I didn’t like pumpkin until just a couple of years ago. As a kid, pumpkins were things you carved every Halloween. Sure, we sometimes toasted the pumpkin seeds, but I never understood why people ate pumpkin. I remember wondering why someone would want to eat the stringy stuff that you pull out of the pumpkin before carving it. My sister and mother loved pumpkin pie and pumpkin cheesecake, but I distinctly remember steering clear of the stuff.
Fast forward a few years. I finally broke down and decided I needed to understand the pumpkin craze which takes over every Autumn. I remember my first pumpkin anything was a homemade pumpkin muffin…and it was delicious! Holy cow, why had someone not introduced me to this stuff before!?! (I’m fairly certain my sister had tried, but when you’re a kid, you should never trust your siblings. She also tried to convince me to pay her a quarter to see her toy troll doll collection.) Not only did I love the flavor of pumpkin, but most pumpkin baked goods also include my two favorite spices ever: cinnamon and nutmeg. Needless to say, I’ve been making up for lost time by eating any and every pumpkin baked good that crosses my path!
This pumpkin bread is one of my absolute all-time favorite Autumn baking recipes. This bread works great as muffins, but I think my favorite is in loaf form. (Who am I kidding here? I devour these guys no matter what form they’re in.) And of course, no self-respecting pumpkin muffin or loaf is complete without a tasty, cream cheese frosting! This particular cream cheese frosting features brown sugar because…well, why not? This Pumpkin Bread shows up in our kitchen quite regularly throughout the Fall. We’ve even used these as neighbor and co-worker gifts for the holidays, and everyone always asks for the recipe. And here it is!