My older two boys are only 7 and almost 4, but we are already feeling like they “eat us out of house and home!” The third son hates to eat, but that’s another story for another day…
Packaged snacks are not working for us. Something like a Quaker granola bar does not fill them up. A few crackers doesn’t do it either. When we have things around like hard-boiled eggs, string cheese, and baked goods, I hear less, “I’m still hungry! What can I have NOW?”
This pumpkin bread recipe is a family favorite. Yes, it’s a little early for pumpkin bread, but I figured that since I had a can of pumpkin in the pantry from last fall and now it’s fall again, I should probably use it.
15 oz. canned pumpkin
1 cup oil
3 cups sugar (I use 2 1/2)
4 eggs (or 2 eggs and 2 egg whites)
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. cinnamon
2 tsp. salt
1 cup coarsely chopped nuts
Stir dry ingredients together. Mix pumpkin, oil, sugar, and beaten eggs. Stir in flour mixture and nuts. Bake in 2 loaf pans (9″ x 5″) at 350 for 1 hour.
*I only have one loaf pan, so I bake the loaves one at a time. It takes 45 min. for one loaf.