FALL…it’s my favorite time of the year! I love EVERYTHING about it…cool crisp nights and crunchy leaves, long sleeve shirts and sweaters, crackling fires with the smell of apples and cinnamon lingering in the air, and anything and everything pumpkin spice related!
Several years ago, my sweet sister friend and I got together with our kids and did a little unit study on pumpkins. As part of our homeschooling unit, she thought it would be fun to bake some pumpkin bread with the kids. She came across a recipe at www.pickyourown.org that we thought we would give a shot. We made our pumpkin puree and tweaked the recipe slightly for our own tastes, and it turned out AMAZING!
I made a batch this past weekend with my kids and it was gone by that evening. We had a blast. 💖 Get in the kitchen with your little ones mama and make some memories (and messes 😉 ) I hope you and your family enjoy it as much as we did.
2 CUPS OF FRESH COOKED PUMPKIN OR A 16 OZ. CAN OF CANNED PUMPKIN
3 1/2 CUPS OF ALL-PURPOSE FLOUR
2 TSP BAKING SODA
3 CUPS OF SUGAR
4 EGGS BEATEN
1 CUP VEGETABLE OIL
1 AND 1/2 TSP SALT
2 TSP CINNAMON
2 TSP NUTMEG
1/2 TEASPOON ALLSPICE
1 CUP CHOPPED PECANS (OPTIONAL)
WATER: 1/2 CUP IF USING FRESH COOKED PUMPKIN OR 2/3 CUP IF USING CANNED PUMPKIN
PREHEAT YOUR OVEN TO 350 DEGREES F.
COMBINE AND MIX TOGETHER THE FLOUR, BAKING SODA, SALT, CINNAMON, ALLSPICE, NUTMEG, AND SUGAR.
ADD IN THE EGGS, WATER, OIL, AND PUMPKIN PUREE AND STIR UNTIL ALL INGREDIENTS ARE COMBINED WELL.
POUR BATTER INTO 2 LIGHTLY GREASED 9X5 LOAF PANS.
BAKE FOR AROUND 50 MINUTES AND CHECK FOR DONENESS WITH A TOOTHPICK IN THE MIDDLE. BAKE AN ADDITIONAL 10-15 MINUTES IF NEEDED.
REMOVE THE LOAF PANS FROM THE OVEN AND ALLOW TO COOL FOR AT LEAST 10 MINUTES.
TURN PUMPKIN BREAD OUT ONTO COOLING RACKS AND LET THEM FINISH COOLING BEFORE SLICING. (IF YOU CAN WAIT THAT LONG).
THIS BREAD FREEZES WONDERFULLY, SO IF YOU MAKE UP MORE THAN YOU CAN USE AT ONE TIME, JUST POP IT IN THE FREEZER AND PULL IT OUT FOR ANOTHER DAY.