A couple weeks ago it was Canadian Thanksgiving and we made a yummy pumpkin pie to celebrate.
But, making pie meant that we had half a can of pumpkin to use and on one chilly morning last week we found a great recipe for Pumpkin Bread. We changed the recipe a little bit by adding a little vanilla and allspice. (And NO RAISINS AND NUTS-both boys yelled at me when I went to put them in.) This recipe is awesome because we probably added a little too much of some things and not enough of others and it still worked. We also split the recipe so that each boy got to measure half the ingredients into his own bowl and then we combined them in the end. I will definitely be making this again-it was easy, delicious and foolproof. But if it were up to me, I’d add roasted pecans too.
Here is our finished product. I’ve only recently discovered parchment paper and love how it makes it easy to just pull the loaf out of the pan. (Yes, you probably knew that already, but to me it was nothing short of a small miracle.)
And we enjoyed it with breakfast. FYI: That lumpy stuff in the bottom is oatmeal.