Passionate About the West Valley
and the Moms Who Live Here

I’m Not a Pumpkin Lover…but this Cake!

The holiday’s are here and this is my favorite time of year! I love everything from the décor, food and parties! I’m looking forward to family traditions and creating new ones with my girls.

Growing up we traveled to our grandparents homes. My Gran would make a big delicious spread for breakfast and dinner. From the savory ham, egg and cheese casserole down to the sweet pecan pie. This was both Thanksgiving and Christmas. Some items would differ but the one item that was always on the table at all times during the holiday season was Pumpkin Bread/Cake. The verdict is still out weather it’s called bread or cake! We’ll let you decide! This is a recipe my family has been making for years. I still request two from my mother cause hey, us mama’s still need our mom’s!

I’m not a pumpkin pie, pumpkin spice lover but this pumpkin bread is by far a favorite and for both pumpkin lovers and haters! The best way to enjoy it is to add butter and microwave for 10-15 seconds, served with a big glass of milk of your choice!




Pumpkin Bread
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  1. 1 cup pumpkin
  2. 1 cup crushed pineapples
  3. 1 1/2 cup vegetable oil
  4. 3 eggs
  5. 1 1/2 teaspoon vanilla
  6. 3 cups sifted flour
  7. 2 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 2-3 teaspoon cinnamon
  11. 2 cups sugar
  1. Spray bundt pan with baking spray
  2. Mix all dry ingredients
  3. Add all other ingredients
  4. Add your desired nuts last
  5. Stir well
  6. Bake at 325 for 1 to 1 1/2 hours
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