In the summer of 2018, I was lucky enough to be invited to a party hosted by my friend and colleague, Amy, who happens to be an avid pumpkin bread baker.
This was the first time I’d ever had pumpkin bread, and as an avid fan of pumpkin bread recipes, I knew I was in for a treat.
My favorite part about it was the addition of fresh, juicy, delicious pumpkin pie filling, a combo of pumpkin and maple syrup, along with a fluffy layer of fluffy fluffy pumpkin pie crust.
Amy and I had always been huge fans of pumpkin pie, so we had a long tradition of eating it on Thanksgiving and Christmas.
I even made a batch of pumpkin cheesecake in honor of this tradition a few years ago, but we always ended up putting the pumpkin cheesecakes in a freezer.