Friday, September 16, 2011

Jumping Into Fall

My Gracie is such the poser!  

It is beginning to feel like Fall.  If you know me you aren't surprised my favorite part of each season involves food.  We jumped right in and baked pumpkin bread last week as the perfect back to school breakfast treat.  This is a family recipe that just happens to be vegan.  (which does not translate healthy)  I LOVE this bread!  It may well be my favorite all time food.  Many have baked pumpkin bread for me once they learn of my pumpkin crush.  I always feel bad because it never even compares to ours.  Family recipes are like that aren't they?

Coedith's Favorite:
4 cups sugar (we started using raw for our favorite vegan)
1 cup oil
5 cups flour
2 tsp. cinnamon 
1 tsp. cloves
3/4 tsp. salt
3 tsp. baking soda
1 large can pumpkin (I prefer the consistency of canned to fresh for baking.  Libby's is the brand to use.)
You can add raisins, craisins, nuts and our personal fave chocolate chips

Combine sugar and oil
mix dry ingredients and add alternately with pumpkin to sugar and oil

Bake at 350 degrees for 1hr and 15min. or until toothpick comes out clean


  1. The only thing that has kept me from beginning to bake is the fact that I am out of eggs. I even have canned pumpkin, but no eggs. Dangit. Breakfast tomorrow is going to be delicious!

  2. That looks good! I just made pumpkin pound cake cupcakes with cinnamon brown sugar frosting. I MIGHT even bring some with me tomorrow to share! They were rather firm, but I think if I tried a different recipe it would work out better. They are still tasty!

  3. This looks scrummy! I have printed this out and added it to my recipe book. I may have to use fresh pumpkin however as not sure you can get the canned stuff in the UK....I will investigate! :)


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