Living on a farm keeps me connected to the cycle of harvest and the myriad of ways to cook delicious food. Pumpkins are close to my heart especially at this time of year and I loved creating the recipes that eventually became Roloff Pumpkin Salsa and Roloff Pumpkin BBQ Sauce.
This year, I decided to put extra time and effort into finding the right combination of ingredients for my first baked item: Pumpkin Bread.
My hard work paid off because I am happy to say that I have finally created an incredibly delicious, rustic pumpkin bread: not too sweet, not overmixed and moist to perfection. The pioneer women of times gone by would have been proud!
A little of the backstory…
Dare I tell you how many loaves of pumpkin bread I made that were too dry, too wet, didn’t rise or rose out of the pan and all over the oven? It’s no exaggeration to say that I’ve probably spent a couple of years fine-tuning the right ingredients, spices and topping. But I’m done – and so grateful I didn’t also have to purchase the pumpkins for this recipe-testing!
The dawn of a new creative outlet
This pumpkin bread is also my first offering from the newly created Amy Roloff’s Little Kitchen. There will be more great foods coming from my kitchen and I’m looking forward to sharing them with you.
Buy your loaf of pumpkin bread
Or give it as a gift ~
We had such a success (sold out every day) selling the pumpkin bread at Roloff Farms during pumpkin season, we are now offering it through Beaverton Bakery.