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Saturday, October 23, 2010

pumpkin bread

in an effort to conquer leftovers: 
homemade pumpkin puree from this recipefelt from fall wreath making 
i decided it was time to get creative. 
(not to mentioned i've been slacking on the craft & recipe posts lately)

fresh out of the oven pumpkin bread
pumpkin bread (slightly modified from
2 c. homemade pumpkin puree
1 c. sugar
1/4 c. canola oil
1 c. plain yogurt
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
2 t baking soda
2 t baking powder
2 t ground cinamon
1/2 t salt
3/4 c. raisins

preheat oven 350 degrees fahrenheit.
in a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
in a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; 
add to pumpkin mixture, stirring until just moistened. 
stir in raisins (i did one loaf without raisins).
pour into 2 greased loaf pans & bake for about 1 hour.
(my loaf pans were too small, so i also made 6 muffins)
cool on a wire rack for 10 minutes then remove from pan and cool completely.

pumpkin puree which i learned to make here
the batter was such a pretty color
one with raisins and one without
my loaf pans are smaller than normal,
so i had enough batter to make 6 muffins
the pumpkin bread & muffins turned out so well, very tasty!
i actually prefer the pumpkin loaf with raisins over the one without.
check out my felt leftover cure here


  1. I LOVE pumpkin bread!! Yours looks delicious!

  2. I had a lady bake me some of this last year and it was so good now I can make my own thanks


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