It’s one of my favorite days of the month – a little link up with Shay and Erika to look at different aspects of everyday life. This month’s topic, though, has me all sorts of excited to get some new ideas and recipes for this fall! We’re sharing favorite fall recipes! I tend to go back to the same recipes over and over again that I know Nathan and Harrison will love. So I can’t wait to add in some new meals!
- In July, we looked at a Typical Day.
- In August, we looked at Favorite Binge Shows.
- September we looked at our calendars.
I live by crockpot meals in the fall and winter. There’s something so nice about putting everything in the slow cooker before work and coming home to a completely prepared meal with ONE DISH to clean. Amen to that. While I tend to do a lot of pot roast, chili, and pulled pork in the fall, I wanted to share the most FALL recipe in my recipe box. Our Pumpkin Bread recipe.
So many of you messaged me and asked me after I posted about our Fall Bucket list for our Pumpkin Bread recipe! It’s super easy, and I find myself making it as an easy gift to take to a friend’s house with a new baby, a small group, or let’s be real, just to keep at home for some easy snacking.
Pumpkin Bread
Ingredients
- 1 1/2 c sugar
- 2 eggs
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 c canned pumpkin
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 2/3 c all-purpose flour
- 1/2 c vegetable oil
- 1/2 c water
Instructions
- Preheat oven to 325*
- Mix all ingredients together using a hand or stand mixer
- Grease loaf pan, and pour mixture into pan
- Bake 1 1/2 hours
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