Cinnamon Sugar Pumpkin Bread

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Yes, summer is over! My fave season is here! There might not be any leaves changing color or a crisp in the air, but I can still enjoy one of my favorite parts of fall. Pumpkin! Every October (sometimes in September) I am so excited when Starbucks get out their Pumpkin Cream Cheese Muffins. Banana bread and coffee cake is just not the same! I want my pumpkin bread! Now I can make my own!

And if you’re not into using almond milk in your baking, don’t fret, you can easily substitute the same amount of cow’s milk instead. Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible. Take a look at the recipe here.

Cinnamon Sugar Pumpkin Bread

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