Best Pumpkin Bread

I love fall, I love baking and cooking with pumpkin this time of year. I have a favorite pumpkin bread recipe that I like to make in fall. We eat for breakfast, snacks, desserts, or just whenever. This year I decided to change up the recipe a little to make a bit healthier. I reduced the oil and sugar and added applesauce to the recipe. This is by far the best pumpkin bread I have ever made. I will share both recipes with you. You choose which one you like. But honestly I think the less sugar/less oil bread is the best.
 








Best Pumpkin Bread Recipe 
(Updated with lower sugar, lower oil) ...

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup water
• 2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup walnuts and/or raisins,optional

 Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add and stir in chopped walnuts and/or raisins. Pour into the prepared pans.
3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Note: This makes two loves, so I make one loaf with walnuts and one loaf without.

Best Pumpkin Bread Recipe
(original recipe) ...

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup walnuts and/or raisins, optional

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add and stir in chopped walnuts and/or raisins. Pour into the prepared pans.
3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Note: This makes two loves, so I make one loaf with walnuts and one loaf without.

Enjoy!

Golden Grahams S'mores Bars

Golden Grahams S'mores Bars are a fun twist on rice crispy treats! Graham cereal, marshmallows, and plenty of chocolate are mixed in these easy bars for a delicious S'mores taste. They are easy to make, portable, and everyone loves them! Great treats for summer time get-togethers, picnics, parties, after school snacks ---  the best thing --- no campfire required. Honestly, I like these (tons) better than S'mores (just sayin'):

 

Golden Graham S'Mores Bars Recipe...

Ingredients:

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1½ cups chopped Hershey chocolate bars (I used one Hershey Bar 6-Pack, each bar 1.55oz)
¼ cup light corn syrup
5 tablespoons butter
1 teaspoon vanilla
1 cups miniature marshmallows
 
Directions:

1. Butter a 9x13-inch baking dish and line with parchment paper; set aside.

2. Place the cereal in a large mixing bowl; set aside.

3. In a large sauce pan, over low heat, melt the 5 cups of marshmallows, 1½ cups of chopped chocolate, light corn syrup and butter. Stiring frequently until the mixture is completely melted and smooth. Stir in the vanilla.

4. Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.

5. Turn the mixture out into the prepared baking pan. Butter your hands or spray them with non-stick cooking spray, and press the mixture evenly into the pan, pushing it down into a flat, even layer. Let set at room temperature for about 1 hour or until firm (can put in the refrigerator to firm up faster). Store in an airtight container at room temperature for up to 2-4 days.
 

  Enjoy!

School Spirit Sugar Cookies

It's that time of year again and my kids have headed back to school this week (hard to believe, summer time always goes way too fast). The upcoming weeks require us to attend many school activities, sporting events, picnics, and fundraisers. All needing for the kids to bring a dessert. These sugar cookies are a great homemade snack or dessert to bring to any school event. Rather then rolling in white sugar before baking, roll them in colored sugar, matching your school's colors. Such as, our school colors, which are green and gold. They are easy to bake and easy to transport to any event. Kids love them!

Recipe for Sugar Cookies ...
Adapted from Taste of Home Sugar Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• colored sugar for rolling (I used green & gold)

Makes: 3 dozen

Directions:

1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to creamed mixture.
2. Shape into 1-in. balls. Roll in colored sugar. Place on greased baking sheet (or use parchment). Bake 10-12 minutes or until set. Remove to wire racks to cool completely.

Note: Cookies may be frozen in airtight containers or freezer bags for up to two months.

Enjoy,

Have A Great School Year!