*This Pumpkin Bread is packed with flavor from cinnamon, pure vanilla extract, and lots of fall pumpkin. Enjoy a thick slice with a hot latte for the perfect breakfast or afternoon snack!*

Confession: I made a batch of this bread two months ago. On September 12th, to be exact. It was a Monday evening, and yes, not even close to officially fall yet. What, that sounds early to you, for a pumpkin-packed, spice-laden, perfectly browned loaf of amazing quick bread? I just couldn’t help myself.

It really was a rather impulsive (yet fortuitous) situation. I happened to have a couple cans of pumpkin puree leftover from last fall (binge-buying pumpkin everything at Trader Joe’s is a serious problem). And I happened to come across said cans while organizing after my move. And suddenly, even in September, I knew that I needed to make myself some pumpkin bread ASAP. Although, to be fair, Starbucks had already released their pumpkin spice latte… So I guess maybe it was ok?

This pumpkin bread is just a really, really delicious version of the classic. I adapted it only slightly from the same recipe that my mom always used to make. It’s packed with tons and tons of pumpkin (about double the normal amount, I think) so the crumb is super tender and each slice is packed with flavor. A perfect mix of cinnamon, pumpkin pie spice, and pure vanilla extract creates a nice symphony of fall flavors. Perhaps I’ll have to continue hoarding cans of pumpkin puree, simply so I can continue to make this quick bread all year long. Enjoy!