This post is part of a series – “31 days of Pinterest: Pinned to Done” You can read all the posts in this series here. And to make sure you don’t miss anything you can sign up to have every post sent to your email, follow me on facebook, or subscribe in your reader.
I was desperate for something to try to share as my post today AND I needed some sort of breakfast food to bring for our singles Sunday School class this morning (which my husband and I lead at our church).
So I found this recipe I had pinned on my Pinterest board over a year ago, and I had all the ingredients on hand, so I decided to give it a try. I halfed the recipe cause I only wanted to make one loaf. (We honestly don’t need any more baked goods/sweets around here with all the extras I have been making for this series and other events.) Someone asked me the other day – where do I buy my pumpkin? I buy my pumpkin at Aldi for 99¢ for a 15 oz. can. Great price! And I stock up before the season is over so I can have some to last me through the summer and in early fall next year before the stores put theirs out. I have sometimes even found clearance deals at another grocery store at the end of season and picked up cans for 50¢ – 75¢ each. I started this fall with 10 cans from last year and have used all those up already so I restocked last week at Aldi.
Here is the recipe and I will note the changes I made:
- 3 cups sugar (decreased to 2 cups)
- 1 cup Vegetable Oil (I used 1 cup applesauce)
- 4 Eggs
- 1 15oz. Can of Pumpkin puree
- ⅔ cup Water
- 3½ cups Flour
- 2 tsp. Baking Soda
- 2 tsp. Salt
- 1 tsp. Baking Powder
- 1 tsp. Nutmeg
- 1 tsp. Allspice
- 1 tsp. Cinnamon
- Preheat the oven to 350 degrees. Spray 2 loaf pans with cooking spray (sprinkle with some cinnamon/sugar – optional). Cream sugar and oil (or applesauce) together. Add eggs, pumpkin and water and then add dry ingredients.
- Bake for 1 hour.
The good news – our Sunday School class thought it was good – several of them ate multiple pieces. I thought it was good but definitely not the best pumpkin bread I have had. And it was plenty sweet! It was a little “doughy/dense” at the bottom and I don’t know if it needed to bake a few minutes longer (a toothpick came out clean) or if using applesauce changes it? And I honestly would have liked the entire thing to be a more lighter/fluffier bread. It is not my perfect pumpkin bread recipe – so I will keep looking for that one.
Anyone have a perfect pumpkin bread recipe they want to share?
I am joining Nester from Nesting Place in writing a 31 days series in October. You can see all the other hundreds of people writing a 31 days series here.
And I am excited to have 3 blogging friends join me in the insanity! Check out their series by clicking on the buttons below.
And my sister-in-law is joining along too! Writing about their transition as they move across the country with four children.