Sometimes I think my 5 year old is 70.  He love slippers, hot magic bag, pies and nuts.  All things that I associate with my grandma!  One thing he love is loafs.  Lemon loaf, banana loaf and this amazing pumpkin loaf.  He ate one slice every day for the last 10 days.  He can’t seem to get enough and you won’t either.

I’ve changed the recipe to double it.  Why make something so good and not have lots.  It makes 3 loafs or 2 loafs and 4 mini ones, like I did.  Great with cream cheese frosting or butter, mmm butter!  I slice them and freeze them individually, and then pop them in our lunch bag. SOOO GOOOD!

What you need:

1 1/2 cups of pumpkin puree

4 eggs

1 cup of vegetable oil

1 cup of buttermilk (I used regular milk with a tablespoon of lemon juice, rest for 2 minutes)

1 cup of sugar

2 cups of brown sugar

3 1/2 cups of flour

2 teaspoons of baking soda

1 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon of pumpkin pie spice

1/2 teaspoon of ginger

1/2 teaspoon of nutmeg

You may add pecans (We have a peanuts free school, so I don’t)

How to:

Heat oven at 350.  Grease your loaf pans.

Mix together pumpkin puree, eggs, oil, buttermilk, sugar and brown sugar, until well blended.

In another bowl, mix together the flour, baking soda, salt, cinnamon, pumpkin pie spice, ginger and nutmeg.

Add the flour mixture into the pumpkin one, until blended.  If you want to add some nuts, now would be the time.

Bake for about 50 minutes (less for minis)  Let cool a bit and devour!

*recipe from Katie Jacobs from stylingmyeveryday.com