Friday Afternoon Fun

fall leaves

As October is drawing to a close and November is right around the corner, I would like to share with you a new pumpkin recipe today.

pumpkin bread

Pumpkin Pie Bread


3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

3 teaspoons pumpkin pie spice

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup water


  • Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
  • In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.



  • Use a regular muffin tin and bake for 15-20 minutes
  • Substitute half of the pumpkin puree for summer squash puree


My family absolutely loves this bread. I would love for you to share your favorite recipe or tradition for fall.


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