Meet Christy Squyres. She is married to her 8th grade sweetheart and the mother of 3 beautiful girls.
She has a degree in interior design and has experience in hospitality design, residential design,
and to the trade showroom sales. She spent 3 years as a culinary instructor at a magnet
high school where she learned her way around a commercial kitchen and gained an affinity for cooking.
She now stays home to raise her babies.
She blogs at Nellie & Phoebs where she shares her creative side and tidbits of her life.
Today, Christy is sharing with us her Christmas Neighbor Gift: Pumpkin Bread in Mini Loaf Pans.
And a fantastic recipe for pumpkin bread!
We have lots of neighbor friends and I came up with something economical enough that I wouldn’t have to leave anyone out. Baking takes time, and it really is from the heart, plus it’s affordable. But what makes getting a baked item even better is getting a reusable container to go with it. I found these tiny ceramic open stock mini loaf pans at Old Time Pottery. They are on sale 25% off which made them about $1 each. I thought they would make great dip bowls for my friends to use down the road. I picked up a package of clear favor party bags in the party supply aisle at Target (the mini loaves fit in them perfectly). Grabbed some gift tags and clothespins from the dollar bin and used some ribbon, bakers twine, and gold cording that I already had.
Fittingly, this fantastic pumpkin bread recipe was given to me by my neighbor, Christy Roldan, a few years ago. I usually try to do a healthier version with half wheat flour and applesauce, but since it’s the holidays and they are gift….I went all in, all-purpose flour, oil, and all! The bread is soft and moist on the inside with a nice crunchy topping. It is REALLY GOOD!
- 1 15oz can pumpkin puree
- 3 cups sugar
- 3 cups flour
- 3 eggs
- 1 cup oil
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350 degrees. Combine pumpkin puree, sugar, eggs, and oil in a stand mixer. Put the remaining ingredients in a medium mixing bowl and stir. Slowly add flour mixture to the wet mixture. Stir until combined. Spray pans with baking spray (I used the one with flour in it) and pour the batter into the pans. Place pans on a sheet pan and cook for 50-60 minutes. When filling your pans fill no more than ⅔ full, they expand quite a bit.
- * You don't have to use a stand mixture, you can stir by hand. Use an extra large mixing bowl for your wet ingredients. A standard large mixing bowl isn't quite large enough once you pour the flour mixture in.