Brown Sugar Pumpkin Bread

Celebrate all things autumn with this easy brown sugar pumpkin bread.

I am happily returning to this blog with a simplified version of Pumpkin Chocolate Ribbon Cake.

Use fresh ingredients:

• Smell your spices. If they don’t smell fresh, your cake won’t taste fresh either.
• Check expiration dates on your baking soda and baking powder, so your cake puffs up nicely in the oven.

Double your fun:

You won’t need a mixer for this easy cake, so why not double the recipe? Enjoy a loaf now and freeze the other loaf for another treat – like Halloween!

Variations:

• Sub 2 teaspoons pumpkin pie spice instead of spices listed below.
• Don’t like pumpkin? Use applesauce for an applesauce spice cake.
• For an upside down apple cake version: peel, core and thinly slice a granny smith or jonagold apple. Toss with 1/4 tsp cinnamon and a tablespoon of brown sugar, then fan slices at the bottom of your cake pan (lined with parchment) before covering with batter. When cake is cool, flip over and revel in the beauty of your upside down apple brown sugar cake!
• For a larger cake, double recipe and bake in a 9-inch round or springform cake pan.

More of my favorite cakes here:

• Pumpkin Chocolate Ribbon Bread
• Applesauce Pear Bread
• Zucchini Pecan Quick Bread
• Simple Banana Cake
• Raspberry Crumble Cake
• Apple Pie Cake
• Easy Cranberry Persimmon Cake
• Lemon Buttermilk Cake

Fall’s the right time to make this delicious brown sugar pumpkin bread. Pin and Dig in!

Nutrition Analysis for Brown Sugar Pumpkin Bread