Something that we all love eating for snacks is our homemade banana bread, I shared the recipe previously in a sponsored post. I still follow this same recipe, except I use raw honey as my sweetener which makes the whole recipe organic. For that reason I will not be sharing our banana bread recipe again.
After freezing some of our bread in the past we realized that the bread would thaw out and be very crumbly and dry. So we changed our banana bread recipe to the one listed above. By adding sour cream, it doesn’t alter the taste of the bread at all, but makes the bread very moist when it thaws out after being in the freezer. With our moist pumpkin bread recipe it was already moist when it came out of the freezer so no changes were made.
Each month with our freezer cooking we make 16 loaves of bread each month. This past months meals we have made pumpkin bread and banana bread, because I found a really good deal on organic pumpkin they were clearing out at the store. We make different types of bread to keep thing changing for everyone. The next couple days I will be sharing some of our favorite bread and muffin recipes. Today’s recipe is Moist freezer pumpkin bread.
Moist Freezer Pumpkin Bread
- -3 Cups Raw Honey
- -3 1/2 Cups Organic White Flour
- -2 tsp Baking Soda
- -1/2 TBS Baking Powder
- -1 tsp Salt
- -1 tsp Cinnamon
- -2 tsp Pumpkin Pie Spice
- -4 Eggs
- -15 ounce can Organic Pumpkin
- -1 Cup Coconut Oil
- -1 Cup Water
- Preheat oven to 350'
- In large bow mix together eggs, oil, water, honey, and pumpkin.
- In separate bowl mix together flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour the dry ingredients into the wet ingredients and mix together until all ingredients are mixed in well.
- Pour mixture equally into 3 different 9x4 pans that have been floured or spayed with non stick cooking spray.
- Bake at 350' for 45 minutes to 1 hour. Check to see if they are done by inserting a tooth pick into the center of the bread loaf and if it comes out mostly clean the bread is done.
- Let cool for about 5 minutes, then wrap bread in foil to finish cooling.
- Enjoy right away, or store in freezer until ready to use.
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