Pumpkin bread is, at least in my opinion, the perfect baked good. You can cut a slice of it for breakfast, dig into it for a mid-afternoon snack or even enjoy it as a dessert.

Make this easy and flavorful pumpkin bread loaf from scratch, topped with homemade caramel icing and pecans. A perfect fall ...

How should you store pumpkin bread? Stored in an airtight container or zip-top bag at room temperature, this pumpkin bread will stay fresh and moist for up to two days. Pumpkin bread can also be ...

You may use any brand of pumpkin puree, just make sure it’s 100% pumpkin and not pumpkin pie filling (pumpkin pie filling contains sugar, water and spices, in addition to pumpkin).

Stir pumpkin mixture into dry ingredients, beating until well-mixed. Fold in pecans and raisins. Pour batter into prepared pan and bake until bread tests done, about 1 hour and 30 minutes.

Eggs– you’ll need 2 large eggs at room temperature. Pumpkin– make sure you use pumpkin puree and not pumpkin pie filling. I use Libby’s canned pumpkin.

While I would give this recipe a thumbs up, I do think there's room for improvements. For the next round, I would omit the mashed banana all together and replace it with more pumpkin. Maybe add a ...