I am sure everyone by now has their favorite pumpkin bread recipe. I have taken a family favorite recipe and adapted it to incorporate more food storage ingredients, and have tried to make it a little more healthy (I said a ‘little’ keep in mind :). Also, to go along with our month’s goal of working on obtaining and using the powdered milk and eggs in our food storage, this bread is the perfect recipe! You will be amazed at how easy it is to use the powdered eggs and milk in your baking.

Pumpkin Bread (Food Storage Version)
  1. 3 T. dry powdered eggs
  2. 1 c. + 2 T. water
  3. 1 lb. canned pumpkin (1/2 of a large can)
  4. 3/4 c. vegetable oil (I have tried substituting part of the oil with 1/4 c. applesauce and it works perfectly)
  5. 3 T. dry powdered milk
  6. 2 c. wheat flour
  7. 1 c. white flour
  8. 2 c. sugar (this bread is pretty sweet, I am sure you could cut this back a little)
  9. 1 1/2 t. baking soda
  10. 1 t. baking powder
  11. 1 1/4 t. salt
  12. 1 t. nutmeg
  13. 1 t. cinnamon
  14. 1-2 c. mini chocolate chips
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  1. Beat the pumpkin, egg powder, milk powder, sugar and water together until smooth. Add the remaining ingredients together and then pour into heavily greased and floured bread loaf pans (makes 2-3 loaves depending on the size of pan you use). Bake at 350 for 50-60 minutes, or until a toothpick comes out clean.
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