Sunday, October 31, 2010

It's a Favorite!



Feeling restored, I decided it was time to do some baking with my children.
This is a tried and true pumpkin bread recipe made into a cake.
I found it on allrecipes and have been baking it for over five years.
People ask me for the recipe all.the.time!
We don't add the nuts.

It's great for breakfast:)

My kids licked the bowl when we were through!

Edited to add: I use a whole 15 oz. can of pumpkin instead of measuring it out.
I also just plop the whole thing in my 10.5x15 glass pyrex baking dish.
Bake 55-60 minutes and check with a cake tester.

4 comments:

Flower Patch Farmgirl said...

Never woulda thought about making it into a cake! Huh. It just so happens I have a can of pumpkin burning a hole in my pocket... :)

Brenda Kula said...

I looked at the recipe. Do you just take the ingredients it gives for three pans and put it into one?
Brenda

Garden Girl said...

Thanks for visiting, Flower Patch Girl and Brenda!

Yep, I just pour it into my 10.5 x 15 glass pyrex dish. Bake it for 55-60 minutes. I like to check it with a cake tester to make sure it's done. It's so moist and delicious! We eat it plain from the pan. Lately, I've been serving it in the morning with scrambled eggs. Kids think they are getting a real treat by eating cake at breakfast. LOL

Garden Girl said...

I mix up all the ingredients as listed in the recipe except I do use the whole can of pumpkin instead of measuring it out.