PUMPKIN BREAD - A NUTRITIOUS AND EASY LUNCHBOX TREAT
We made an amazing pumpkin bread this week. In my mind, I can still smell the mouth-watering aroma of it baking in the oven.
It was remarkably easy and gave the kids lots of ingredients to measure, which is one of their favorite things to do in class. Better yet, they proclaimed that they “love to eat pumpkin” and gobbled it up like they hadn’t eaten all day. That is what I call a successful recipe.
This pumpkin bread does especially well in the freezer and thaws quickly. In the morning, add a slice of this bread to your child's lunchbox as a special treat. By lunchtime it will have reached the perfect temperature. I am quite sure that even though there is no candy involved, you will be declared the best mommy or daddy a kid could have.
PUMPKIN BREAD
(Recipe adapted from http://www.pickyourown.org)
· 2 cans of organic pumpkin or one 16 oz. can
(Even though we used all organic ingredients, it can be made with traditional items, except for the pumpkin.)
· 3 ½ cups all-purpose flour (not self-rising flour)
· 2 tsp. baking soda
· 2 ½ cups of organic pure cane sugar
· 4 eggs, beaten
· 1 cup of vegetable oil
· 1 ½ tsp. salt
· 2 tsp. cinnamon
· 2 tsp. nutmeg
· ½ tsp. allspice
· 2 cups walnut pieces (optional)
· 2/3s cup water
Makes 2 loaves or 24 muffins.
Pumpkin Bread Recipe
Preheat oven to 350 F.
In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
Add the eggs, water, oil and pumpkin and combine with a mixer or immersion blender.
Pour into two lightly greased and floured 9x5" loaf pans or muffin tins. Evenly divide the nuts and sprinkle over the batter.
Bake for an hour at 350 F (175 C) or 40 minutes for muffins.
It was remarkably easy and gave the kids lots of ingredients to measure, which is one of their favorite things to do in class. Better yet, they proclaimed that they “love to eat pumpkin” and gobbled it up like they hadn’t eaten all day. That is what I call a successful recipe.
This pumpkin bread does especially well in the freezer and thaws quickly. In the morning, add a slice of this bread to your child's lunchbox as a special treat. By lunchtime it will have reached the perfect temperature. I am quite sure that even though there is no candy involved, you will be declared the best mommy or daddy a kid could have.
PUMPKIN BREAD
(Recipe adapted from http://www.pickyourown.org)
· 2 cans of organic pumpkin or one 16 oz. can
(Even though we used all organic ingredients, it can be made with traditional items, except for the pumpkin.)
· 3 ½ cups all-purpose flour (not self-rising flour)
· 2 tsp. baking soda
· 2 ½ cups of organic pure cane sugar
· 4 eggs, beaten
· 1 cup of vegetable oil
· 1 ½ tsp. salt
· 2 tsp. cinnamon
· 2 tsp. nutmeg
· ½ tsp. allspice
· 2 cups walnut pieces (optional)
· 2/3s cup water
Makes 2 loaves or 24 muffins.
Pumpkin Bread Recipe
Preheat oven to 350 F.
In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
Add the eggs, water, oil and pumpkin and combine with a mixer or immersion blender.
Pour into two lightly greased and floured 9x5" loaf pans or muffin tins. Evenly divide the nuts and sprinkle over the batter.
Bake for an hour at 350 F (175 C) or 40 minutes for muffins.
Posted by Doughremekids Blog at 12/1/2009 12:54 PM 
Categories: Fall, Climate, pumpkin bread
Tags: baking walnuts bread cooking kids pumpkin recipes easy
Categories: Fall, Climate, pumpkin bread
Tags: baking walnuts bread cooking kids pumpkin recipes easy
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