When I think of Fall, Pumpkin Bread immediately comes to mind. I actually usually always add Pumpkin to my banana bread recipes. Last year I bought a couple of small pumpkins to use as displays, and when Halloween was over, I turned them into baby food for Squish. (He approved when he finally got to try some a few months later.) That is what I love about pumpkin; you can freeze some and save it for your recipes through out the year. In fact you can use Pumpkin in many of your baking recipes, like brownies and cake in place of the oil.
Today we have a super yummy Pumpkin Bread Boo-tacular Recipe from Jacqui over at Cooking For Little Fingers.
1 1/2 c. flour
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 c. water
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 c. chopped nuts (optional)
Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined – don’t stir too much! Stir in the nuts, if you’re using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan; bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.
Keep wrapped in the refrigerator.
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