I cracked open my first can of pumpkin this week which in my opinion, officially makes it October!

Despite the fact that I usually utilize pumpkin throughout all the Fall months, there’s just something about it that feels so October to me.

While the possibilities of what to make first were absolutely endless, I’ve admittedly been on a bit of a bread kick this week and I thought having a semi-sweet whole grain breakfast/snack bread on hand would be perfect.


So a semi-sweet whole grain breakfast/snack bread it was!

In my opinion it’s best served warm with a nice slather of peanut butter on it – the two flavors go together beautifully and the little extra fat/protein the peanut butter provides makes for a perfect snack.  Or you can crumble up a piece, throw it over some greek yogurt, add some diced apples and a little peanut butter and you have a meal!


I’m also contemplating french toast…

{whole grain pumpkin bread} – from allrecipes with a few adaptations

makes 1 loaf (about 12 pieces)


  • 1/2 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 1/2 cups white sugar
  • 1 3/4 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one loaf pan.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


  1. I die. Seriously, I am drooling right now. Just got home from work and although I totally meal-planned I don’t want my planned meal! I could easily go for some warm pumpkin bread over yogurt with all the extra fixings as per your description. That to me would be my perfect dinner tonight. Now if only I had some kitchen fairies who could quickly whip up some bread for me as I have zero motivation tonight. Oh well, there’s always the weekend.

    • I wish I could ship a loaf over to you! But yes, definitely use the weekend to match some – it makes for a much better week ahead 😉

  2. I am all about embracing everything pumpkin starting in October. There is something so magical about the PB and pumpkin combo! You should definitely go for the french toast YUMMM

    • It’s SO true about the pb/pumpkin flavor combo – something so, so good about it! And yes! The french toast most definitely needs to happen 🙂

  3. I feel the same way! Even though I’ve had a stash of pumpkin in my pantry for months, it just didn’t feel right to break into it until after the first of the month. October just screams fall and pumpkin has to be part of it. Love the peanut butter and pumpkin combo…that’s actually the flavor of the pancakes I’m posting tomorrow! 🙂


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