Around this time of year Noah begs me to bake pumpkin bread.
The recipe I am sharing today is one I found several years ago from the blog The Larson Lingo. Not only does this recipe taste delicious, but I love that it can be baked in 8 mini-loaf pans. This means there are extra loaves to take to neighbors and loved ones!
It’s so fun to sit down every year as a family and decide who we are going to take our loaves to. This year we have lots of new neighbors on our street, so we packaged everything up and went for a walk around the neighborhood. The boys took turns knocking on doors and saying, “Happy Thanksgiving!”
When we got to our next door neighbor, she ended up coming outside to chat with me while her daughter ran around with the boys in the front yard. The kids were so happy throwing tennis balls and rolling around in the grass. Later when we got home, Jethro thanked me for baking the bread because playing with the neighbor girl was the best part of his day. Cue all the heart-eye emojis.
Here’s the recipe…
- 1 (15 oz) can canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3⅓ cups flour
- 1 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- ¾ tsp ground cloves
- ½ tsp nutmeg
- 1 tsp salt
- Mix everything together with a mixer.
- Pour into 8 greased mini-loaf pans.
- Bake at 350 degrees for 35-40 minutes.
- Let cool for 10-15 minutes.
Make sure to pop over to The Larson Lingo for the cute FREE Printable tags!
Who are you going to bake your loaves for?
*Stay tuned for another delicious recipe coming tomorrow from my friend Teresa!