2:38 PM I'm a sucker for anything seasonal! I am super happy to walk around in the supermarket and already see and smell a little Christmas here and then (Germany is not a huge pumpkin season reveler...). Good vibes all over, even if it's a little too early, I get that...

That's why I am bathing in anything pumpkin right now and add a little extra cinnamon to feel warm and cozy already. 
In my collection, I got so many delicious loaf recipes and I love to have different variations for throughout the year, because it's basically the best snack/ breakfast out there...
For years, I've been looking for the best pumpkin bread or loaf recipe, though...unfortunately, I was lost and confused forever. 
I tested all of my recipes with a little addition of pumpkin puree, but nothing really made me happy. 

During a long and last research session before giving up, I found a recipe that said it would make a better pumpkin bread than Starbucks. Okay, that sounds good. (question, is Starbucks' pumpkin bread really that good?) - nevermind, I was intrigued. 

I baked this baby and I was shooketh. 
What. The. Fuck. 

This is one of the best things I ever had in my life. 

Pumpkin season will be all year around now. Thank youuu! 

I know you want this, too. 
There you go! 

recipe via

YOU NEED 2 Cups flour + 1 teaspoon cinnamon + 1 teaspoon soda + 1/2 teaspoon baking powder + 1/2 teaspoon salt + 1/4 teaspoon ginger + 1/4 teaspoon nutmeg + 1/2 Cup melted butter + 1 1/4 Cup sugar + 1 Cup pumpkin puree + 1/4 Cup sour cream + 2 eggs + 1 teaspoon vanilla extract + cinnamon sugar for topping 

*a healthier take is also allowed: instead of white sugar, you can go with coconut sugar and instead of butter you can straightly use coconut oil 

1. Preheat oven to 350°F. Line a loaf pan with parchment paper and grease with cooking spray (or softened butter).
2. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, and salt. 
3. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla. (In case you don't have sour cream at home, you can also use yogurt)
4. Gradually add dry ingredients to wet ingredients until just combined. 
5. Transfer batter to prepared pan and spread the dough evenly. Combine 2 tablespoons of brown sugar with 1/2 teaspoon of cinnamon and sprinkle it on top of the batter. 
6. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes to 1 hour. Let the sugar on top become a beautiful crust and don't worry about cracks - the loaf will just be perfect then. 
7. Let it fully cool down, or be curious and try it still warm (it's a dream). 
8. You can surely keep the loaf in the fridge throughout the week to keep it moist and sexy. 

This is just a dream. 
I don't know what I love most about this loaf. The crispy cinnamon crust? Or the silky yellow-orange inside... This is my favorite recipe currently and I am so happy I never gave up looking for the best seasonal pumpkin treat! 

Tell me how your loaf turned out! 
I hope you enjoy pumpkin season just as much as I do! 

Happy baking! 🎃

*Boys and girls, write down the new vocabulary you have learned today: Brot — bread.