What We’re Eating {October 2017}

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I’m not at all ashamed to announce that both of the new recipes I tried this month were pumpkin treats. I’ve been a lover of pumpkin baked goods all of my life. If you like simple, uncomplicated and delicious recipes…keep reading!

#1 Pumpkin Bread (from Blue Ribbon Baking from a Redneck Kitchen)

I usually just make the cake mix/can of pumpkin/egg recipe for pumpkin bread…but this recipe might keep me from ever doing that again. It’s that good. And you only need one bowl to mix everything together. I love the way the outside gets nice and crisp without drying out the inside. You won’t regret making this bread!

Pumpkin Bread (Recipe courtesy of Francine Roberts Bryson)

  • 1 cup vegetable oil, plus more for the pans
  • 2 cups pure pumpkin puree (from 2 12-ounce cans)
  • 2 2/3 cups granulated sugar*
  • 4 large eggs
  • 3 cups plus 3 tablespoons all-purpose flour
  • 1  teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice

Preheat the oven to 350 F. Grease 2 9×5 inch loaf pans. Whisk together the pumpkin, oil, sugar, and eggs. Stir in the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well blended. Divide the batter evenly between the prepared pans. Bake until the top of each loaf is a deep reddish-orange color and springs back when pressed and a cake tester or toothpick inserted in the center of the bread comes out clean, 45 to 50 minutes. Let the loaves cool on wire racks. Makes two 9×5 loaves.

*I’ve made this several times and always reduce the amount of sugar. I find that using only 2 cups of sugar makes it delicious and not overly sweet! 

#2 Mini Pumpkin Pies

I always hesitate to make pumpkin pie for just the two of us, because it’s hard to eat it before it goes bad. These mini pumpkin pies were perfect! We ate a few and then I froze the rest – I love having small portions of dessert to pull out as needed. Here are two tips I have for this recipe:

  • Use a store bought crust – they’re much less fragile and are easier to work with 
  • Roll your crust out a little bit (unless you like thick crust!)
  • The filling made about twice the amount I needed, so either halve the filling recipe or pick up an extra pie crust
  • Definitely make the pie crust cookies mentioned in the recipe!

My blogging buddy Whitney has also rounded up her favorite recipes from this month! She made a pumkin chocolate chip banana mini bundt cake that looks delicious – click here for that recipe and all the others she made this month!




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7 thoughts on “What We’re Eating {October 2017}

  1. Those mini pies look awesome, and don’t be ashamed about loving pumpkin! It’s high on my list, too! 🙂 I have a recipe for mini pumpkin pies made with Bisquick in muffin tins. A former co-worker introduced them to me, and they’re so easy and delicious. I have a pumpkin scone mix I need to make soon. It was a gift, and I’ve been saving it for a special occasion. 🙂


  2. Those pie crust cookies look so good! I also love bite sized pies. I think I’d like to try some mini pecan ones this year. I hadn’t thought about making and freezing them. Great idea!


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