There are a thousand things that I have learned from my mother. Both inside and outside the kitchen.
She shows her love in what she creates…and I find myself doing the same.
The other week, my mom stopped by St. Louis for a quick dinner on her way to my sister’s house to babysit my niece. She goes there every Monday.
She arrived in the city a little early so she could go to a fabric store. My mom was shopping for special fabrics for the wedding dress that she is making for one of my sisters…along with two of the bridesmaids dresses she is also making for the wedding.
Ummm, no big deal right?!
Nothing stops my mom.
And the hot summer days do not stop her from baking homemade breads while she is at my sister’s house. A nice treat for the family.
This is a pumpkin bread recipe that my mom has had for years.
It has been adjusted to use applesauce and nonfat Greek yogurt. It makes it a bit healthier, so you can feel good about enjoying it.
This is a big recipe, so my mom likes to cut it down a tad so she can use exactly 1 can of pumpkin. She does 3/4’s of this recipe….however that works. It doesn’t have to be perfect!
I love this bread because it is moist and does not have a strong pumpkin or spice flavor. It reminds me of banana bread
So, you have full permission to make this any time of the year. We’ve already made it a few times this summer.
Pumpkin Bread with Walnuts and Raisins
- 3 cups sugar
- 3 ½ cups whole-wheat pastry flour (or all-purpose)
- 1 ½ tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 2 cups canned pumpkin
- 2/3 cup cold water
- ½ cup non fat greek yogurt
- ½ cup unsweetened organic applesauce
- 4 eggs
- 1 cup chopped, toasted walnuts (or any nut you want)
- 1 cup raisins (soaked in very hot water for about 10 minutes)
- mix eggs, pumpkin, yogurt, applesauce, and water together in a large bowl.
- Add all of the dry ingredients and mix. Add in the nuts and raisins, which are optional add-in’s. Soaking the raisins in boiling water so they plump up is very crucial. it will really make a difference!
- Pour batter into loaf pans sprayed with nonstick spray. Bake at 350 degrees for about 35-40 minutes, depending on the size of the loaf pans.
- Let cool then wrap in plastic wrap . It keeps best if stored in the refrigerator.
- TIP: This is a pretty big recipe and will make a lot! But just wrap some extra loaves in plastic wrap and it keeps great in the freezer.
Who only makes pumpkin bread in the fall?
Not my mom. and not me. :)