Best Pumpkin Bread Ever


So I don’t really remember where I got this recipe, but I found it about a year ago and it is amazing! Last year we carved a lot of pumpkins! Four for us and an additional three for a friend. We’ve really been getting into it the last few years, so she had asked us to carve a few for her Halloween party.


See? An awesome pumpkin carving!
So I had a lot of pumpkin guts, and having my Pinterest addiction, I couldn’t just throw them away! I pureed the guts, without the seeds, to make my own pumpkin, even better than in a can! Then I found the following recipe:
•3 1/2 cups flour
•3 cups sugar
•2 tsp baking soda
•1/2 tsp salt
•1 tsp cinnamon
•1 tsp nutmeg
•2 cups pumpkin puree
•4 eggs, well beaten
•1 cup vegetable oil
•2/3 cup water
•2 tsp vanilla extract
You start by combining all of your dry ingredients and mixing them together.


Chiara loves helping me make pumpkin bread. She gets really upset if I don’t let her help! After your dry ingredients are well combined, add the eggs, pumpkin puree, oil, water and vanilla. Make sure you get all of the flour from the edges of the bowl until it looks like this:


This is usually where I have to watch it closely, Chiara tends to keep sampling it!
I have 4 mini loaf pans for making bread, the full batch usually makes 8 mini loaves. Be sure you don’t over fill the pans, or you will have a mess on your hands.


Then you place them in your 350° oven for 45 minutes. After the baking, I usually dump them onto the counter to cool before sealing them in a Ziploc baggie. If you seal them while they’re still a little warm, they maintain that fresh flavor for up to two weeks. They stay good a little longer, but aren’t as squishy and yummy!
Happy baking all!

Homemade Pumpkin Pie

As previously stated, I have never baked a successful pie. I’m slowly building my baking and cooking chops due to my Pinterest obsession and it is working. I felt confident enough to try again for this last Thanksgiving. I recently discovered that my husband loves pumpkin pie. Seven years married and I just found this out. That just goes to show you that you never stop learning about your spouse!

My last post was about the making of the crust and that went really well. Surprisingly easy actually and you can get those directions here:

The pie that I put in the crust was just as simple and absolutely delicious! Tony has eaten most of the pie himself! The kids and I haven’t been slouches either. Even Chiara ate her entire piece of pie. New foods usually throw her off, but she couldn’t resist the yummy-ness.

You start by preheating your oven to 425 degrees. While that’s going on, you mix together 3/4 cups of brown sugar, 2 tsp. cinnamon, 1 tsp. ginger and 1/2 tsp. nutmeg together. Once the spices are well combined, you add in 2 beaten eggs and 1 3/4 cups of pumpkin puree. I used my real pumpkin, not from a can. There was a different measurement used for the in-a-can stuff, so be sure to refer to the original website for those measurements. Once the pumpkin mixture is ready, pour it into the crust.
before baking
Bake at the 425 degrees for the first 15 minutes, then reduce the temperature to 350 degrees and bake for an additional 40-50 minutes or until you inset a knife in and it comes out clean.
I’ve never made a pumpkin pie, nor have I been involved in the baking of one. I could not figure out why it kept jiggling. The recipe said until the knife was clean, so I pulled it out when the knife was clean.
fresh out of the oven
Sadly, I had to work on Thanksgiving day, so we had Thanksgiving lunch instead of dinner. This lead to a nap before work and no time for pie. Luckily, my husband loves me enough that he didn’t dig in without me. Of course this meant that we had our pie on Saturday! I also had no idea that pumpkin pie settles over time, so the longer it sits, the more the middle sinks in. It still tasted delicious, and the last slice is waiting for me as I write, but next time we’ll aim for more immediate ‘digging in’. Don’t forget the Ready Whip!
time to dig in

Original pin links to