There are two pumpkin bread recipes that I always end up back on. They are very, very similar. There's only slight difference in flour choice, a touch of maple syrup, and a bit more spice. Isa's pumpkin bread will never fail you. But if you love your pumpkin bread to be a bit more nutrient dense and have a spice profile reminiscent of gingerbread, then this recipe is for you. I sometimes make things even more convoluted, and make Isa's recipe but replace half of the flour with whole wheat. I didn't do it with those loaf because I was running low on supplies, but I definitely suggest you top the bread with a handful of pumpkin seeds. It adds a lot of beauty and a nice crunch to the crust.
This is the kind of bread that you eat on a rainy morning when you woke up at 4am. This is the kind of bread that you eat when it's the last morning you have to wake up before a mini vacation, where you get to fly home to Tennessee for your friend's wedding. When you are stressing about how everything will get done at work in your albeit brief absence, and whether you have jewelry to match your bridesmaid dress, and if the electric bill ever showed up this month or not? This is the kind of bread that will comfort you, calm down for a few minutes to savor the cool morning, and urge you to treat yourself to a really fancy cup of coffee. I did it, so you probably should too.