My Favorite Pumpkin Bread

Pumpkin Bread Closeup

Sing it with me now: “It’s beginning to look a lot like…Fall.” It’s still Fall. We may be starting to sneak a little bit of Christmas music and books into the house, but there are still a couple weeks of it being socially acceptable to have pumpkin fever. Pumpkin muffins, pumpkin brownies, and a couple more loaves of this pumpkin bread are all on the menu before we jump into the official Christmas season.

The pumpkin spice crazy is out of control these days. The grocery store shelves are lined with fake pumpkin spice everything. Cookies, cereal, crackers, candy, pop-tarts…even milk. Milk! It’s pumpkin spice insanity. I don’t know about all the artificially flavored pumpkin, but there’s nothing like going back to the basics with a classic pumpkin bread. The original pumpkin spice. This pumpkin bread is practically perfect in every way. I have a feeling that we’ll be making this bread for many years to come.

Ingredients:

  • 1 (15 oz) can pumpkin puree (if you have an Aldi near you, it’s by far the best price I’ve found)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger

Pumpkin Bread Loaf

Directions:

  1. Preheat oven to 350 degrees F. Spray loaf pans generously with nonstick cooking spray.
  2. In a large bowl or Kitchenaid stand mixer, thoroughly mix together pumpkin puree, eggs, oil, water and sugar.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually incorporate the dry ingredients into the pumpkin mixture until blended (be careful not to overmix).
  5. Pour into the prepared pans.
  6. Bake for about 35-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Bread Slice

Recipe adapted from All Recipes

Chocolate Chip Banana Bread

Homemade Banana Bread

Does anyone else get a little excited when they see the last couple of bananas from the bunch that’s been sitting on the counter start to turn black? No? Some may see more food that they have to trash because their family didn’t finish eating it, but I choose to see the potential in those sad looking bananas that have lost their bright color…I see a delicious loaf of homemade chocolate chip banana bread. Mmm….

Banana bread is seriously one of the best comfort foods. Most of my personal favorite comfort foods are more savory than sweet, but banana bread is one of the exceptions. There’s just something so cozy about it. That’s weird. Food isn’t supposed to be cozy, but grab a slice of warm banana bread and I just feel like snuggling under a warm, fuzzy blanket while I enjoy it. It may not have pumpkin in it, but it’s perfect for cool weather.

Banana Bread Slice

Ingredients:

  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 3-4 medium-sized overripe bananas, mashed (about 2 cups)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 cups all-purpose flour
  • 1/2 cup mini chocolate chips (or regular if that’s what you have)

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with nonstick cooking spray.
  3. Cream butter and brown sugar together.
  4. Mix in eggs, adding them one at a time.
  5. Add mashed bananas and mix until well blended.
  6. Stir in baking soda, salt, cinnamon, and flour one cup at a time. Be careful not to over mix.
  7. Add in mini chocolate chips and give the batter a final stir to incorporate.
  8. Pour into prepared loaf pan and bake for 50-60 minutes or until browned on top and an inserted toothpick comes out clean.
  9. Let cool for a few minutes before removing from the pan to slice and enjoy.

    Chocolate Chip Banana Bread

Easy Breakfast Casserole

Easy Breakfast Casserole

This breakfast casserole can feed a crowd…or at least cover your family’s breakfasts for a few days. We ate the casserole by itself for the first couple of days and then transitioned to rolling up a slice of the casserole in a tortilla for quick breakfast tacos on the go the next couple of days.

This dish was cheesy and full of potato-y (Can we just go ahead and make that a word? ) goodness. With tasty turkey sausage, just enough egg, and a few seasonings, we absolutely loved this egg and potato breakfast bake and will definitely be throwing it into our regular rotation on busy weeks.

Give this easy breakfast casserole recipe a try and let us know what you think in the comments below.

Ingredients:

  • 12 eggs
  • 3/4 cup half & half
  • 20 ounces frozen Ore-Ida Diced Potatoes
  • 1 pound turkey sausage (or breakfast sausage of choice), cooked
  • 8 ounce block of sharp cheddar cheese (or cheese of choice), grated
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste

Directions:

  1. Preheat oven to 350 degrees.  Spray a large casserole dish (I used a 9 x 13 glass Pyrex) with non-stick cooking spray.  Set aside.
  2. Season potatoes with seasoned salt, onion powder, and garlic powder and heat in a skillet until mostly cooked through (the potatoes will continue cooking after the casserole has been assembled and placed in the oven).
  3. Prepare sausage until cooked through.
  4. Combine sausage and potatoes and pour into prepared casserole dish.
  5. In a mixing bowl, whisk eggs and combine with half & half and half of the shredded cheddar. Pour over the sausage and potatoes. Top with additional shredded cheddar.
  6. Bake for 35 – 45 minutes. Remove from oven when casserole is set, cooked through and a toothpick comes out clean when inserted.
  7. Allow casserole to rest for 15-20 minutes.  Serve and enjoy!