Tag Archives: Bread

Pumpkin Bread

Another fall favorite!  This recipe calls for pumpkin seeds, but I used sunflower seeds this time.  Either way is just as tasty.  You don’t want to use the seeds inside of the pumpkin because they have a shell on them.  Get the green pepitas that have the shell removed.  One baking pumpkin makes about six cups of shredded pumpkin, enough for 2 loaves of pumpkin bread.

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup canola oil
3 eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup pumpkin seeds (Pepitas)

Preheat oven to 325°F.  Spray a loaf pan with non-stick cooking spray.

In a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.

In a medium bowl, mix together the sugar, oil, eggs and vanilla.  Pour this onto the flour mixture and stir to combine.  Stir in the shredded pumpkin and pumpkin seeds.

Pour into the prepared pan.  Bake until a tooth pick inserted in the center comes out clean, about 1 hour and 15 minutes.


I haven’t made croutons in quite a while.  I made them differently than I normally do and it ended up being easier and they turned out better.  No longer will croutons be made in the oven in my house!  This is a good use for stale bread or the ends of a loaf.  These are best to be eaten the day they are made.

Extra-Virgin Olive Oil
Spices: Salt, pepper, crushed red pepper, Italian seasoning, garlic powder, etc.

Heat  2-3 Tbsp olive oil in a skillet over medium heat.  While the oil is heating, cut up the bread into crouton sized pieces.  Add bread and seasons to the pan.  Toss to coat, adding more olive oil if needed.  Brown the bread for about 5 minutes, stirring often.

Banana (and Zucchini) Bread

I make banana bread all the time!  We get a lot of bananas in our Bountiful Basket each week and don’t end up eating them all.  This is a great way to use up bananas.

2 Cups All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Butter or Margerine
3/4 Cup Brown Sugar
2 Eggs, Lightly Beaten
2 1/3 Cup Mashed Overripe Bananas (5-6 bananas)
1/2 Cup Walnuts

Preheat oven to 350 and grease a loaf pan with non stick spray.

Combine the flour, baking soda and salt together in a large bowl and set aside.  In another bowl, cream together the butter and brown sugar with an electric mixer.  I never mash the bananas completely or even measure the last 1/3 cup.  Mashing bananas is kinds of unappetizing, so I do this part quickly and fill up the measuring cup.  The mixer will mash them enough.

Add the bananas and eggs to the butter mixture and mix until combined.  Pour this over the flour mixture and stir until thoroughly combined.  Stir in the walnuts.  Pour into the loaf pan and bake for 1 hour.  It usually takes about 5-10 minutes longer, but I always check after 1 hour.  It will be done when a toothpick inserted into the middle of the loaf comes out clean.  Make sure you move your oven racks so there is plenty of room for the bread to rise.

For Zucchini Bread: Substitute the bananas for 2 cups shredded zucchini (1 large zucchini).  The directions are the same for either bread.