My baking day always pays off. Always. I have my fresh baked items frozen for later, on the counter for busy mornings, and in the fridge to stay fresh to accompany my dinners to round them out.
And all because I planned one day out of my week to put on my apron and to get serious.
You’re going to want to start off baking this pumpkin bread for your week. It makes 2 loaves. One loaf for freezing and one loaf for the morning rush.
Or just skip the freeze and watch it be devoured by your starving children.
Did I mention mine are always starving?
Honestly, if I really want my baked goods to stick around, I have to portion it out and freeze some, and hide plenty, until I’m ready to serve! You might want to heed my advice. I’ve learned the hard way.
This recipe is vegan.
And it’s killer!
The walnuts on top give that crunch that just lends such the perfect balance to this moist loaf.
|fresh nutmeg always does the job so well…|
so making this! :o)