I have been making my mother’s recipe for pumpkin bread since I have been a teenager. Her recipe bakes into excellent loaves or muffins and has consistently been one of my favorite things to make for Thanksgiving and holiday gifts. But I have never thought of it as something that should be limited to enjoy during the holidays. I have always loved it as a year round favorite to make for snacks, breakfast, and dessert. The big problem with this 40 year old recipe is that it is laden with with oil, sugar, and eggs. After putting it off for far too long, I finally gave this beloved recipe a much deserved overhaul.
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