Autumn,
Corn-Free,
Dairy-free,
from scratch,
Little Kids in the Kitchen,
pumpkin,
pumpkin bread,
pumpkin pie spice,
slow food
The Pumpkin Bread Project
12:32 PM
Thought I'd share how I used some of my pumpkin butter, and kept my kids happy when we ran out of snacks mid-week.
I've been making a variation of this recipe for a long time, but this was the first time I've tried it with premade pumpkin butter... and the verdict is: Super-quick, easy, and yummy. This particular variation of the recipe rivals the simplicity of putting together a cake or quickbread out of a box... and my youngest LOVED helping every single step of the way.
I've been making a variation of this recipe for a long time, but this was the first time I've tried it with premade pumpkin butter... and the verdict is: Super-quick, easy, and yummy. This particular variation of the recipe rivals the simplicity of putting together a cake or quickbread out of a box... and my youngest LOVED helping every single step of the way.
Sanity Saver Pumpkin Bread
3/4 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking soda
1 cup pumpkin butter
1/2 cup olive oil
2 eggs, lightly beaten
1/4 cup water
Preheat oven to 350f. Sift together flour, salt, soda, and sugar. In a seperate bowl, combine the remaining ingredients.
Pour the wet ingredients into the dry ingredient bowl and stir making sure not to over-incorporate.
Pour batter into an oiled loaf pan and bake 50-60 minutes.
Remove and cool on a rack.
Pay EXTRA close attention to your toddler, or you will find this when you go to check whether the bread is cool:
Enjoy! We sure did!
