We’re calling it now—pumpkin bread is the new banana bread. And besides the fact that it is a delicious fall treat, the beta-carotene in pumpkin (converted to Vitamin A in the body) is a true powerhouse vitamin. It boosts the immune system, promotes eye health and helps prevents sun damage!
We love the recipe below from The Local Moms Network contributor Maria Provenzano because it uses ingredients you probably already have and is simple, making it a great activity to do with kids. Our favorite hack for pumpkin bread (not to mention our old friend, banana bread)? Add chocolate chips!
More Fall Treats from Maria:
Pumpkin Spiced Coffee Cake — A Mash Up of Two Amazing Treats!
Get Your Pumpkin Fix First Thing In the Morning with This Pumpkin Pie Spiced Granola!
This Pumpkin Pound Cake with Spiced Maple Glaze is Sure to Impress!
Pumpkin Bread
Ingredients:
- 3 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt (I like using kosher salt)
- 3 teaspoons pumpkin pie spice
- 1 1/2 cups brown sugar (light or dark is fine…either will work)
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 1- 15 oz can pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream, room temperature
- 1/2 cup butter, melted and cooled
- 1/2 cup oil
Directions:
- Preheat oven to 350 degrees.
- Place a large sieve over a large bowl.
- Add the dry ingredients to the bowl through the sieve; the flour, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. This will help breakup any chunks and create a really nice, light overall texture.
- If the salt does not fit through the sieve then add it after sifting the other ingredients and just whisk it in.
- In a separate bowl, whisk together the eggs, pumpkin, sour cream, melted butter and oil.
- Slowly mix the dry ingredients into the wet ingredients using a whisk.
- Do not over-mix! Only mix until everything is evenly incorporated.
- Spray two 9.5 x 5 inch loaf pans with cooking spray.
- Pour the batter evenly between the loaf pans so they are about 2/3 full.
- Bake at 350 degrees for about 50-60 minutes or until the middle is set; test this by inserting a toothpick and if it comes out clean then it is done, if it comes out wet then it needs to bake longer.
- Allow the baked loaves to cool for about 5-10 minutes and remove from the pan and allow to cool completely on a cooling rack.
More Pumpkin Inspiration from Maria Provenzano’s From Scratch:
A Brilliant (and Tasty!) Use for Those Extra Pumpkin Seeds — Pesto!
You’ll Want to Make a Big Batch of this Homemade Slow Cooker Pumpkin Spice Latte
Your Childhood Favorite Oatmeal Cream Pies Just Got Pumpkin Spiced!
Orange Is the New Black’s Laura Prepon Shares Her Mom Life
Actress and director Laura Prepon has played plenty of memorable roles in her life—feminist teenager Donna Pinciotti on That ‘70s Show and prison inmate Alex Vause on Orange Is the New Black both come to mind—but her newest one is mom to 1-year-old Ella, who she shares with husband Ben Foster. Here she speaks to The Local Mom’s Network about how motherhood has fundamentally changed her life, from how she cooks to how much she worries (hint: both are more now).
The Elf on The Shelf Interview: Behind the Book & Brand
Anyone else taking on Elf on the Shelf moving responsibilities this time of year? Since 2004, The Elf on the Shelf brand has grown from a single children’s book, written by mother daughter team Chanda Bell and Carol Aebersold as a way to reconnect with...
Anna’s Butternut Squash Mac and Cheese
Once cold weather months are upon us, we begin craving the dishes that keep us warm and stick to our ribs. One fall favorite for my family is good old fashion, macaroni and cheese. It’s filling, super comforting and meal my kids always request. Because...