So one of my favorite things to do besides photography is bake! And luckily, I have a husband and two little girls running around so all the goodies get eaten up pretty quickly.  I decided to go with a typical fall theme and make some pumpkin bread since the weather was slightly chilly and had that perfect fall feel (a rarity in Texas.) I was disappointed to find that my favorite pumpkin bread recipe was missing from its spot in my cabinet so I took to Pinterest to see what I could find. My 3 year old, Quinn,  and I were able to bake some deliciousness and we were pretty happy with how it turned out.

I love this stone mini loaf pan I purchased years ago from The Pampered Chef. I don’t sell it nor make any money from stating this, just an opinion.

We had enough of the batter left over so we made some muffins too!

Yum! Perfect golden brown deliciousness!!

My 6 year old took some to school and they were a hit with the teachers.

Pumpkin Bread

1 15oz can Pumpkin

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon clove

1/4 teaspoon ginger

mini chocolate morsels (I add these for just a hint of chocolate flavor, maybe 1/4 a bag)

Preheat oven to 350, I mix all my wet ingredients first then add the dry ones one at a time with the flour going in last. My mini morsels go in at the very end.  Pour into desired baking dish.  I threw mine in all together so the loaves took about 30-45 mins and the muffins were done in about 25mins.

Enjoy! :o)