This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg. Our butter-and-shortening crust gives you the best of both worlds -- light, flaky layers and rich, buttery flavor.
Erin McDowell's moist cornbread gets its flavors from a host of fall favorites like pumpkin, brown sugar and spice. It's finished with a sprinkling of flaky salt to bring out the flavors and is best served slathered with butter and a drizzle of honey.
Whether it’s for dinner, dessert or carving Jack-o-lanterns, nothing says fall quite like orange pumpkins. We’ve got pumpkin ideas for every day of the month.