We have 3 boys in our house, and they eat a. LOT. Not kidding. I am positive many of you can relate and have great stories about how much food your kids can consume. My husband always looks at me like I am crazy when I say, “they ate a WHOLE box of cereal for breakfast.” He wonders why I don’t understand. Deep, deep, deep down inside I *think* I do, but the reality is it still baffles me when a whole box of cereal is gone. daily!
Because of this mighty food consumption, I feel like I meal plan, make a grocery list, grocery shop, and then hit repeat over and over again!… I do my best to keep up with these boys, but it’s NOT easy!
When it turns to the fall season, one of our family favorites is pumpkin dump bread. I have made this recipe for YEARS because it is super easy. The kids can make this one by themselves…All the ingredients literally get dumped in one bowl and then are mixed for 2 minutes. It. is. that. easy! The 9 and 11 year-old made this bread over fall break this past weekend. Typically the only thing I have to help them with is pouring it in the pans because the bowl with the batter is SO heavy, it’s too hard for them to lift it and pour!
One other tip…when the bread comes out of the oven, I let it set in the pans for about 5 minutes and then wrap it while it is still warm in saran wrap. This seems to keep the bread super moist!
- 1c. oil
- 4 eggs
- 1 can (15oz) pumpkin
- 1 c. nuts (optional)
- 1 c. raisins (optional)
- 3 c. sugar
- 3.5 c. flour
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 2 tsp. baking soda
- Dump all ingredients to a large bowl.
- Mix on medium speed for 2 min. or until well blended.
- Pour into 3 greased and floured bread pans.
- Bake 1 hour at 350 degrees.
- Cool slightly and wrap in saran wrap to keep moist.