When I pick up Gavin from preschool the only piece of information I seem to be able to drag out of him is what he had for snack.  Today was our turn to bring the snack for the class.  While I knew I could easily bring fruit snacks, goldfish crackers, or graham crackers, I wanted to do something a little more... well... involved. They hand out a calendar each month that have themes for each school day.  I am sure it is to help parents out when all their kid will tell them is what they had for snack, but I decided to tie the two together.  Today, the theme was leaves.

I baked pumpkin bread and used a cookie cutter to have leaf shaped pieces. The bread is a perfect density to hold its shape, be moist and delicious, and big enough loaf to fit most 3" cookie cutters.  It is also very easy!  The only thing that makes this even sweeter is that my Mother-In-Law is the one who shared her recipe with me.  Nothing like a family recipe for pumpkin bread to kick off Autumn.


Old Fashioned Pumpkin Bread
Ingredients:
3 cups Sugar
3 1/2 cups Flour
2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 cup Chopped Nuts (I used walnuts)
1 cup Vegetable Oil
2/3 cup Water
4 Eggs
1 15oz Can of Pumpkin (or you can make your own if you are really a go-getter!)

This is only the nuts and eggs!  Don't forget to add the other items!

*I had to add a total of 15 minutes to the cook time for a perfectly baked loaf.

Then, if desired, you can use cookie cutters to make whatever shape you would like!

I had raving reviews from the teachers when I picked up Gavin!  Gavin and Joey have both eaten it with breakfast and I just had some with a cup of decaf tonight for a special treat.  I love that it is so moist without being gooey.  Seriously so yummy!  This recipe is most definitely a keeper that will be handed down to my children one day.  Thank you so much Diana! 


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