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- Pumpkin Bread
- 1 1/2 cups sugar
- 1 2/3 cup flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 whole eggs
- 1/2 cup canola oil
- 1/2 cup water
- 1 cup canned pumpkin
- 1/2 cup chopped pecans
- 1 cup raisins
- French Toast
- 4 eggs
- 1/2C milk
- pumpkin bread slices
- Sift together sugar, baking soda, baking powder, salt, spices and flour in a large bowl.
- Add eggs, oil, pumpkin and water to the dry mixture.
- Beat with electric mixer until well combined.
- Stir in nuts, and raisins. Pour into two 9″ x 5″ loaf pans.
- Bake at 350°F 1 hour, time may vary per oven.
- Cut cooled pumpkin bread into 3/4 to 1 inch slices.
- Combine eggs and milk, whip well.
- Melt butter in frying pan, dip pumpkin bread slices in egg wash on both sides, transfer to frying pan, brown on both sides.
- Serve with warm maple syrup and powered sugar (optional).
I enjoy creating my own unique recipes, and I am always trying to find ways to add vitamins and fiber into recipes, especially for my grandchildren. One year for Christmas I handmade each one of my daughters a family recipe book, with many recipes created by myself, their Grandma’s and Dad.
So when the offer came in to create a recipe using Libby’s Pumpkin I was excited. I thought of many recipes I could use pumpkin in since it is such a versatile vegetable, like a Pumpkin protein shake, or Glazed pumpkin rasins cookies, or maybe even a Pumpkin martini, but since Easter brunch was right around the corner I decided on Pumpkin French Toast and it also gave me a chance for a little Grandma, granddaughter time. I quickly called honey and asked her if she would like to help Grandma make Easter brunch this year and because she loves to cook and bake she instantly said YES. Easter morning I gathered all the ingredients and headed to the Shibley household. Once she investigated what the Easter bunny brought we started baking.
Pumpkin is a great source of fiber, has lots of Vitamin A and is full of Beta Carotene. It can be used as a substitute for butter, eggs or oil in many of your favorite recipes saving fat and calories.
As you can see Libby’s Pumpkin can be used all year long and when you don’t quite use all of the pumpkin up you just store the remainder in the freezer to use at a later time. The Pumpkin French Toast was a big hit for our Easter brunch this year especially with the grandchildren, and I think we may have just created a new family tradition but Shhh we don’t want the grandchildren to know it is good for them too.