It’s Time for Pumpkins!!

Halloween would not be complete without the smiling face of the Jack O Lantern.  So of course we dedicated a week to this festive gourd.  There aren’t a whole lot of great documentaries on Jack O Lanterns or Pumpkins, but that is ok.  We watched old Halloween Wars episodes.


Now of course you can’t have a week dedicated to pumpkins without making Pumpkin Bread.

I have struggled finding a good Pumpkin Bread recipe since I went gluten free.  I love my pumpkin corn bread but it just isn’t the same.  The few actual “gluten free” recipes I found were far too sweet.  I found a nice one last year but it relied on mashed bananas and I felt it tasted more like banana bread than pumpkin bread.  This year I decided to just make a normal pumpkin bread recipe and sub in gluten free flour.  It is risky, but I purchased a gluten free baking mix that is supposed to be able to sub cup for cup with “normal flour”.   I felt it worked out well.  The bread was still pretty sweet and honestly I like my quick breads with nuts, Kearnan does not so we don’t do it that way.  This recipe made 2 large loaves of bread.  One to keep and one to share.  One to eat now and one to freeze.  Or if you are like us just two loaves to eat now.



  • 1 15 ounce can pumpkin puree
  • 4 eggs
  • 1 cup Vegetable Oil
  • ⅔ cup water
  • 3 cups sugar
  • 3½ cups all purpose flour
  • 2 tsp. baking soda
  • 1½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ¼ tsp. ginger

Grease 2 9×5 loaf pans.  Preheat oven to 350.  In a large bowl mix pumpkin, eggs, oil, water, and sugar until well combined.  In a separate bowl mix dry ingredients.  Combine dry ingredients with wet ingredients and mix until well combined.  Pour into prepared loaf pans.  Bake for 50minutes.

The original recipe called for a cinnamon sugar on the top and flouring the pans.  I don’t flour pans and the batter was already too sweet for me so I didn’t add more.  Find the original recipe here.


While we were waiting for our pumpkin bread to bake we got down to some Pumpkin Science.

Growing our own pumpkins.  This is pretty self explanatory.  We purchased one of the tiny decorative pumpkins from the store for this project.  Terror cut the top off like carving a Jack o Lantern.  Then we just stuck it in our terarium (that just hangs around for all of our planting needs) stuck some dirt inside and watered.  So far the plants are growing well, pumpkins are very easy to grow.  Actually the seeds that were attached to the lid are growing far better than the ones inside the actual pumpkin…interesting.



Then it was time for some pumpkin bread.  Yummm  I can definitely tell that we used gluten free flour.  I don’t like this brand as well as some I’ve had in the past, I can tell they rely heavily on rice flour (it is starchy) but it worked out well and the bread held together nicely.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s