Hi all – happy Sunday! It seems that people are taking up bread baking as of late, which inspired me to do the same, except I’m leaving the sourdough to the pros and trying my hand at some of my mom’s most famous recipes – to start, her pumpkin bread! There are people I went to high school with who still message me in the fall to let me know that they caught themselves thinking of my mom’s pumpkin bread – GUYS high school was like a really long time ago, which means that this pumpkin bread is just as life changing as me and my mom always thought.

Here’s what you’ll need:

• 1.5 cups white sugar
• 1/2 cup oil
• 1 cup Libby’s canned pumpkin
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup water
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 2 eggs
• 2 cups flour

This recipe is not fussy – neither is my mom. You’ll just combine all the ingredients in a big mixing bowl and mix until the batter is thick, but smooth. If you’re absolutely spoilt like my mom is, then your daughter got you a KitchenAid a few years ago for Mother’s Day and you can whip this up quick in that! From there, you’ll put the mix in a bread pan and bake for 1 hour at 350 degrees.

My mom’s pumpkin bread makes a great breakfast, great snack, and tastes especially delicious paired with a sharp cheddar cheese – at least if you ask me and my mom!

Happy baking and Happy Mother’s Day!