Family Food & Fun

Perfect Pumpkin Bread

 

orange pumpkin near white ceramic mug with seeds
Photo by Jessica Lewis on Pexels.com

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.

INGREDIENTS

2 CUPS OF FRESH COOKED PUMPKIN OR A 16 OZ. CAN OF CANNED PUMPKIN

3 1/2 CUPS OF ALL-PURPOSE FLOUR

photo of pumpkin surrounded by flowers
Photo by Chris F on Pexels.com

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.

 

 

 

Family Food & Fun

Homemade Oatmeal Crème Pies

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My husband had a bit of a sweet tooth last night, so I made a batch of these oatmeal crème pies up. This was my first time using this recipe, and I was really impressed with how well they turned out… and how easy they were to make! (They tasted pretty amazing too)

Cream together:

  •      1 cup of brown sugar
  •      1/2 cup of melted butter
  •      1 large egg
  •      1 teaspoon of vanilla extract

Add in:

  •      1 cup of all purpose flour (up to an additional 1/2 cup of flour may be needed      depending on the consistency of your cookie batter)
  •      1/2 teaspoon of cinnamon
  •      1 1/2 teaspoons of cocoa powder
  •      1/2 teaspoon of baking soda
  •      1/2 teaspoon of baking powder
  •      1/4 teaspoon of salt

 

Mix all ingredients together thoroughly.

Add in 1 cup of rolled oats and incorporate them throughout your cookie batter.

 

Preheat your oven to 350 degrees. Using a spoon, form and shape cookie dough balls and place on a non-stick pan, being sure to leave plenty of room for the cookies to expand.

Lightly round the cookies with your fingers after placing them on your pan.

Bake cookies for 8-10 minutes.

Remove them from the oven and allow them to cool for about 5 minutes. Remove the cookies from the pan and place them on a cooling rack to finish cooling completely. In the meantime, you can begin to mix up your crème filling.

For the crème filling you will need:

  • 1 cup of vegetable shortening
  • 1 cup of powdered sugar
  • 2 teaspoons of vanilla extract
  • 1 jar of marshmallow fluff

Mix these until well blended and a creamy texture is achieved.

After your cookies have cooled completely, you can begin assembling your oatmeal crème pies. Take two equally sized cookies and spoon on some crème in between them. For a neater appearance, you can pipe the crème in in between instead.

You can eat them immediately, put them in a Ziploc bag to take along in your lunchbox or a picnic outing, or you can place them in an air tight container to save them for another day.

I hope that you guys like these as much as we did! Be sure to check back often for new recipes and updates. Be blessed friends! ❤