Tag Archives: loaf

Pumpkin Loaf



And we’re back to pumpkins. I think it’s still appropriate to post things with pumpkins in it. I find that once February rolls around, pumpkin is tiring and I’m kinda tired of seeing it. I mean, pumpkin is awesome because you only get to have it one certain time of year. So when I see recipes in February that say “Most Awesome Pumpkin recipe ever!” I turn my head because at that point I’m done. Right now though, I’m all about the squash.

They need a better way to peel the butternut squash though. At least I do. Lets work on this people.

Anyways, I brought this recipe into work and it was a hit. I’m still asked if it will ever return to the office again. Which it might, but that will be after I open my next can of pumpkin.

Pumpkin Loaf
  • 1 cup pumpkin
  • 1⅓ cup sugar
  • ⅓ cup water
  • 2 eggs
  • ⅓ cup oil
  • ½ cup nuts (optional) (not included in the above picture)
  • 1⅔ cups flour
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp cloves
  • ½ tsp cinnamon
  1. Mix first six ingredients well
  2. Mix together and add remaining ingredients and bake in regular loaf pan for 1¼ hours at 325 degrees.

Adapted from Bethany’s Best Church Cookbook.

Banana Bread


Banana bread is close to one of my favourites. I just want to be able to make it like Starbucks does. It’s so tasty! So I tried my hand at it, and found a recipe, again from the lovely Bethany’s Best garage sale cook book, that I’m still pawing through. Enjoy!

Banana Bread
Cook time: 
Total time: 
  • 2 medium ripe bananas
  • ¼ cup butter
  • 2 cups sifted flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • ½ cup sour milk or buttermilk
  • 2 eggs
  1. Sift flour, baking powder, soda and salt 3 times.
  2. Cream butter and sugar; add eggs one at a time.
  3. Add mashed bananas to milk alternately with flour mixture.
  4. When well blended, pour into a greased 9" loaf pan and bake at 350 degrees for approximately 50 minutes or until brown.


A couple of notes for those who are making this milk free: For the butter I used the vegan margarine. I’m finding only a slight difference in the results, being that butter is more oily than the margarine. And as for the milk, I still used almond milk which  made the banana bread a little firmer, instead of the buttermilk.



Also a shout out to my Aunt Eva who made the lovely tea towels that you see in the photo. She weaved them herself! I’m so lucky to have such talented family!