Well hello! I’m Jen Shannon, Creative Director for Awetism Wonderland. I’m a mom of 4 hungry kids. I love to cook and bake for my family (when they’re not complaining about everything I cook, lol!) especially in the fall time. Fall is full of belly-warming comfort food that breathes new life into my cooking/baking heart. From sage stuffing and apple sausage to pork chops with pear chutney and pumpkin bread, there’s always something to be enjoyed. Autumn harvests means corn, gourds, and various kinds of squash are readily available for us to feed our families with.
I’m super excited to be doing a blog takeover this month to bring you some of my FAVORITE Thanksgiving recipes!
This is a great recipe to bake with your AWEsome kids! Baking is a wonderful way to help kids with autism to:
- •improve hand-eye coordination
- •improve fine motor skills
- •develop a better understanding of spacial concepts
- •teach mathematics
- •develop planning skills and forward thinking
- •improve self esteem by learning new things
Did you know that Awetism Wonderland offers a baking program? For more information on that, click here!
Today’s recipe is hands-down my favorite for fall. It includes all the things you could possibly want to symbolize fall. My pumpkin bread recipe is not too dense, not dry, and bursting with flavors like cinnamon and clove. Feel free to download the recipe below or print it for your Thanksgiving kitchen adventures!
Jen’s Blog Takeover: Thanksgiving Edition – BEST Pumpkin Bread RecipeCourse: SnacksDifficulty: Easy
Pumpkin bread with optional crumble topping.
2 cups sugar
1 cup canola or grapeseed oil
16oz can of pumpkin (may substitute with fresh pumpkin)
3/4 cup water
3 cups flour
2 tsp baking soda
1/2 tsp salt
4-5 tsp cinnamon (adjust for your taste! I LOVE cinnamon!)
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
- Crumble Topping
1 cup brown sugar
1 cup all purpose flour
1/2 cup cold butter (cut into small squares)
2 tsp cinnamon
- Preheat your oven to 350ºF.
- You can use any type of mixer you have. I use a KitchenAid stand mixer with a whisk attachment. Start by beating the sugar and oil together until blended.
- Add eggs, pumpkin puree, and water. Mix until well blended.
- Add flour, baking soda, salt, cinnamon, allspice, clove, and nutmeg. Blend until well blended.
OPTIONAL: If you are going to do the optional crumble, mix all of the crumble ingredients together in a bowl, using your fingers to smash the butter into the flour/sugar/cinnamon mixture to create a flakey crumble.
- Prepare two bread pans by spraying with a cooking spray, like PAM spray, or rubbing with butter and then flouring over the butter. Pour equal amounts of batter into both pans.
OPTIONAL: If you are doing the crumble, sprinkle evenly over the top of both loaves using your hands.
- Bake both loaves for about 50 minutes. Check to see if they’re done by inserting a butter knife or toothpick into the middle. If it comes out clean, it’s done. If it’s still wet, keep adding 5 minute increments until what you’ve inserted comes out dry.
*NOTE: If the top of your bread looks like it’s getting too brown too fast, cover with a tinfoil tent to finish baking. This protects it from burning.
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