Follow along with our young family's rehomesteading adventures!
Search
Close this search box.
532-4668866

I know autumn is traditionally the time for pumpkin bread but this recipe makes a delectable quick bread that is enjoyable any time of the year (let’s face it–sometimes banana bread just doesn’t cut it).  To stand out from the crowd, it also has a crumb topping and powdered that adds that little something extra.  Serve as a snack or alongside a meal.

533-7410185

Ingredients:

Advertisement

Bread
1 1/4 cups oil
5 eggs
2 cups pumpkin
2 cups flour
2 cups sugar
2 pkg. cook-and-serve vanilla pudding (small boxes)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon



Crumb Topping
3 Tablespoons butter
1/2 cup flour
1/4 cup sugar
1/4 tsp cinnamon
Pinch of salt



Preheat oven to 325F.  Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture.  Pour into two greased and floured loaf pans.  Make the crumb topping by cutting the butter into dry ingredients until it resembles coarse crumbs.  Sprinkle over the uncooked pumpkin bread and lightly pat on to make it stick.  Bake for 1 hour. Lightly dust with powder sugar after bread has cooled.

529-8049702
Enjoy!

post signature

Advertisement

Leave a Reply

Your email address will not be published. Required fields are marked *

About Us

Our budding family
 

Welcome to the farm!

True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

We Believe

Advertisement
Advertisement

Subscribe to Our New Posts

Enter your email address to subscribe to this blog and receive notifications of new posts by email.