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.


  • 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


  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

Fall Bucket List

fall pumpkins

Fall is in the air. Well, maybe not here in the South, but I’m sure it feels like fall somewhere. I love love love holidays and the thought of pulling out the decorations makes me giddy. With our boy being three this year and a new little one in the family, I’m excited to see everyone’sĀ  reaction to all of the holiday fun headed their way.

Here’s this year’s Fall bucket list:

  • Pumpkin candles
  • Drink apple cider
  • Pumpkin picking at Old Baker Farm
  • Pumpkin carving
  • Boo at the Zoo
  • Listen to The Nightmare Before Christmas soundtrack
  • Halloween crafts
  • Monster window design
  • Read Halloween books
  • Paint mini pumpkins
  • Make our family Halloween costumes
  • Watch Hocus Pocus on repeat
  • Make pumpkin brownies
  • Boo to You neighbor surprise
  • Spooky bath
  • Church Trunk or Treat
  • Make apple crisp
  • Picnic in the park
  • Make salted caramel or pumpkin ice cream
  • Collect colorful leaves
  • Fall family photo shoot

What’s on your Fall bucket list?

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


  • 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-purposeĀ flour
  • 1/2 cup mini chocolate chips (or regular if that’s what you have)


  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