Easy, Fresh, Yummy, Fall Pumpkin Bread…..
I have always made it my business to make my boys feel welcome in the kitchen with me. One day they can’t just be husbands, they have to be everything to that woman. Growing up with a cooking mom, has made me want them to be well versed in the kitchen. It is so important to share my history with my boys, and very grateful for such an awesome past. It was a way of life for us to be in the kitchen with my mom, and by am I appreciative for all she has given me.
There are days where I feel as though I may not make it with my energy levels. As, you can see that smaller one is always in the middle. They definitely don’t miss a beat in here. It’s okay I love giving them what my mom has given to me. Do you ever just wish that who ever is missing in your life, that they see the great things that are happening? This was such the easiest, and yummiest bread a recipe that I don’t mind sharing with friends. I’m always surprised by how great it comes out.
Traditions Have To Live Always….
There are a few good recipes here on my blog, and some that are a family favorite too! If you go to my recipes you will see some of the yummiest, and fun recipes for any family. My youngest is waiting closer to Christmas for me to make Butterscotch Bites. You can find that recipe HERE. My oldest that you see here is not partial to anything really. His favorite cookie recipe is HERE. Keep checking back, a great friend of mine sent me a very yummy recipe for Homemade Oatmeal Cream Sandwiches..
- 1 15 oz can Canned Pumpkin
- 3 cups Sugar
- 31/2 cups Flour
- 2 teaspoons Baking Soda
- 1 1/2 tsp Salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 4 whole eggs Eggs
- 1 cup oil
- 1 cup Water
- 1 tsp Ground Cloves (optional)
Preheat oven to 350°F.
Mix the dry ingredients in a large bowl. Mix the wet ingredients (eggs, pumpkin, oil and water) in a separate bowl and add to the dry ingredients all at once.
Mix well with a mixer till smooth.
Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan.
Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean.
Set out to cool for about 5 minutes.
Here’s the trick on keeping it SUPER moist.
After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the hell out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.
I’m telling you. This is some yummy stuff.
Prep time: Cook time: Total time: Yield: 3 loaves