Wednesday, October 20, 2010

Pumpkin Bread

When I was pregnant, patiently waiting for Avery's arrival, I was brainstorming ideas of activities to do with Cohen. I knew we wouldn't be going out as often in the beginning like we had been, so I wanted to come up with some fun stuff to do with Cohen. One of those ideas was baking/cooking. Last Friday my mom came over to hang out with us and I thought that that would be the perfect time for us to try this out for the first time. Plus it was nice to have her there to take pictures!! I had bought all the ingredients to make pumpkin bread and so are adventure began. Cohen was extremely interested in helping out. I knew he would be since he has showed interest in helping me cook dinner.

I let him crack some eggs open. Which I then had to remove some eggshells.

I let him measure and pour some ingredients. Which I then had to add a little more because some of it didn't make it into the bowl.

And I let him use the electric mixer, which he thought was too loud. I think I will definitely keep this as an activity we do together. And try my best to make it a weekly thing.

Pumpkin Bread


  • 3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 3-1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 15-ounce can pumpkin


1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

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