This summer I’m striving to not rely on store bought snacks around the house. There’s always plenty of apples, bananas, smoothies and cheese. But instead of crackers and store bought sweets, I’m getting our favorite recipes ready for a basic, constant rotation of baking and the filling the HUGE task of keeping three mouths fed 24/7 – and I don’t even have boys!
Here’s a favorite. It’s such a favorite that my oldest girl took snack bags full it to school for lunch, to share it with her friends after she noticed what a hit it at her lunch table. You know it’s good then!
Chocolate Chip Pumpkin Bread
Ingredients:
1 1/2 cups of sugar
1 cup oil
4 egg, beat
2 cups cooked pumpkin or 16 oz can of pumpkin
3 1/2 cups of flour ( I always do half wheat and half white, with 1 tbsp of yeast to make up for the fresh ground wheat flour)
1 tsp allspice
1 tsp baking powder
2 tsp salt
2 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2/3 cup water
Instructions:
Combine sugar, oil, eggs and beat till light. Stir in pumpkin. Combine dry ingredients and stir into pumpkin mix. Add water and chocolate chips.
Grease two loaf pans. (I always use glass pans.) Bake at 350 degrees for 65-75 minutes.
For some fun tips on baking with kids, visit this old post where my kids look SOOOOOO little.
