Home > Breakfast/Breads, Recipes > Kamri’s Visit & Some Amazing Pumpkin Bread

Kamri’s Visit & Some Amazing Pumpkin Bread

October 20th, 2013

Brian’s niece Kamri came to stay with us for her fall break last week.  I was finally feeling better, the weather was perfect and she is such an absolute delight to be around.  Totally sounded like I’m 80 just now.  We had the best week with her here and just think the world of her.  Whenever we go to Kansas, there are literally 20-30 family members, which is always so much fun, but it’s hard to spend one on one time together.  This week was just what I needed. I don’t get a lot of girl time at my house.  Kamri’s faith and her attitude are so inspiring and she lives such a full life loving and honoring Him.  Ian spent a lot of time with her too and did he ever become attached.  Our boys have some pretty amazing cousins!





I made some pumpkin bread before she came.  Sorry Kam, it was literally gone before you even got here.  The boys loved it and I am eating non-stop.  I also owed a neighbor a favor so took her some.  We didn’t eat 4 loaves in 1 day, but we probably could have.   I’ll have to get some in the mail to her because it is amazing and was totally meant for her.  I have no self-control these days!


Pumpkin Bread


  • 4 large eggs
  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 can pumpkin puree (unsweetened)
  • 2/3 cup water


Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans. I used 2 8x5 pans and 2 mini loaf pans. In large bowl, whisk together eggs, sugar and oil. In a separate bowl, whisk together dry ingredients and then stir it into the wet mixture. Add pumpkin and water and stir until combined. Divide the batter between the prepared pans. Bake 9x5 pans for 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean. I baked small loafs for 45 mins and the larger ones for 1 hour. This bread freezes well. When cooled, cover with plastic wrap, then foil & freeze until ready to eat.

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  1. Staci Buie
    October 30th, 2013 at 12:30 | #1

    Your niece has a beautiful smile! You can just see the beautiful inside pouring out through that smile!

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