November is all about pumpkins and warming spices, and this Fall Spice Pumpkin Bread is packed with both! A quick bread perfect for sharing with guests, or taking as a host/hostess gift.  Laced with cinnamon, cloves, and nutmeg but the secret ingredient in this bread is curcumin powder that adds vibrancy and a health boost!
This post is part of an ongoing partnership with NOW Foods.
Monday night, Brian and I had the realization that the week before Thanksgiving is NEXT week! Ummm…what?!
I don’t know if I’ve ever truly felt like the holidays snuck up on me, but it nearly happened this year.
Thankfully we realized in just the nick of time to plan some office and friend Thanksgiving get togethers, and I could plan what to bring to the family gathering…phew!
It’s kind of crazy, but the day after Halloween ALL the stores put the fall decor on sale and it was December holidays galore! (I’m sure you noticed)
Yes, I’m guilty of purchasing many of my December decorations…but my house is still full of orange/gold and all things turkey.
I’m trying to take a step back into November, savor all the wonderful things I am thankful for, and soak up pumpkin everything…insert this Fall Spice Pumpkin Bread.
In college (the first time around) I completed a summer internship in Washington DC, made some amazing friends, and had the absolute best time.
My friend, Elissa, made her mom’s fabulous pumpkin bread and it was so good that I’m still dreaming about it!
Her mom’s pumpkin bread is so full of flavor, sweetness, and spice I thought adapting it to add CurcuFRESH (a turmeric supplement made from fresh turmeric juice) would only make this bread better 🙂
The recipe is such a WIN!
CurcuFRESH is pretty neat because the turmeric used has never been dried, making it easier for our bodies to absorb.
The pups were even drooling over this bread 😉
HA! I can’t get over how they just watch me prepare and photograph food expecting to get a nibble…sorry guys, no dogs allowed!
Anyways, this Fall Spice Pumpkin Bread is GREAT to make as part of breakfast when you have guests over, for a lazy weekend treat, or to take to a host or hostess to celebrate the season 🙂
November is all about pumpkins and warming spices, and this Fall Spice Pumpkin Bread is packed with both! A quick bread perfect for sharing with guests, or taking as a host/hostess gift. Laced with cinnamon, cloves, and nutmeg but the secret ingredient in this bread is curcumin powder that adds vibrancy and a health boost!
Ingredients
Scale
1 3/4 cup gluten free all purpose flour blend (traditional all purpose flour works here too)
Line a bread pan with parchment paper or spray with nonstick spray.
In a large bowl, sift all ingredients from the flour through the nutmeg together.
In a separate large bowl, beat the sugar, butter, eggs and pumpkin together until fluffy.
Add the sifted dry ingredients to the wet ingredients in three rounds alternating with the almond milk and vanilla, mixing well between each round.
Pour the batter into the prepared pan and bake for 1 hour.
Notes
This recipe has not been tested for FODMAP content, but the ingredients used are individually used in low FODMAP amounts according to the Monash University App. Please pay attention to your body and eat what makes you feel best!
I am most definitely in full-blown pumpkin everything mode lately! I adore Christmastime, but I don’t like to rush into it. We have December for that, but until then.. PUMPKIN! This bread looks amazing. I haven’t made any pumpkin bread yet this fall, so I’ll have to bake some soon!
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Ooooh this looks so tender and moist! I can’t wait to try this!
Thank you, Lauren!! It is SO tasty 🙂
I am most definitely in full-blown pumpkin everything mode lately! I adore Christmastime, but I don’t like to rush into it. We have December for that, but until then.. PUMPKIN! This bread looks amazing. I haven’t made any pumpkin bread yet this fall, so I’ll have to bake some soon!
Yes!! Full blown pumpkin everything for us too!!
There’s nothing better than a classic loaf of pumpkin bread. This one looks absolutely perfect!
Thanks so much, Sarah!