Hey friends! I hope you all had a fantastic weekend. The kids ran a 1K (3rd & 5th place!) and Ray did the 5K-no running for me-I was the photographer. :) We also enjoyed a home win at our college football game, made a quick loop around the local amusement park and discovered it was WAY too busy, and found a great new burger place!
Last week if you caught my Q&A at Sarah M. Dorsey Designs, you saw that Pumpkin Bread is one of my favorite Fall treats. So today, I thought I'd share the recipe with you. It's super quick and easy to mix up, and it's actually so good that it's more like cake. But we still call it Pumpkin Bread, because that means we can eat it for breakfast, right? Particularly healthy it is not, it's full of sugar and eggs and oil, but it's worth it! Most of the time I decrease the sugar called for by about 1/2 cup, but it's up to you.
Mix together dry ingredients and make a well in the middle. Pour in pumpkin, eggs, oil, nuts, and raisins. Stir just until moist. Spray bundt pan with cooking spray and spread batter in pan. Bake at 350 degrees for 50-55 minutes. Don't overbake-but if you do it's nothing a little pat of butter on top of your slice can't help!
I didn't even take any process photos, all you do is mix and pour. A whisk should even do the job if you don't want to drag the mixer out.