Pumpkin season only lasts so long, it starts with the first day of school and thereafter goes into full swing: pumpkin muffins, pumpkin bread, pumpkin soup, pumpkin lattes, pumpkin donuts… you get the point. It is hard to imagine fall without the addictive and luring flavors of cinnamon, nutmeg, and cloves. Apples, pumpkin, and squash line the shelfs at our stores, and weigh down our farm baskets, and we have no choice but to transform them into edible delectables; it’s practically an obligation.
By Thanksgiving, however, pumpkin is beginning to wane as we make way for the rapidly approaching Christmas season (that is assuming we didn’t start Christmas at midnight on Halloween). Which means I have only one week left to post this amazing bread recipe and get away with it, because the peppermint gods would have my hide if I posted pumpkin on November 29th. So, without further delay, I present to you, as my Thanksgiving offering, gluten-free, dairy-free, and fantastically tasty Pumpkin Bread: