{"id":137000,"date":"2025-03-16T08:59:28","date_gmt":"2025-03-16T08:59:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/lazy-budget-chef-5\/"},"modified":"2025-03-16T08:59:28","modified_gmt":"2025-03-16T08:59:28","slug":"lazy-budget-chef-5","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=137000","title":{"rendered":"Lazy Budget Chef"},"content":{"rendered":"


\n<\/p>\n

\n

At the very last
\nminute, my schedule changed and I could attend a friend\u2019s tea
\nparty.<\/p>\n

Which also meant I
\nhad to scramble at the last minute to make a tasty and food allergy
\nfriendly sweet treat.\n<\/p>\n

I noticed a lonely
\npackage of last fall\u2019s pumpkin puree in the freezer. I decided to
\ngive pumpkin bread a try. My quick and easy recipe is cheap to make
\nand, more importantly, delicious!\u00a0<\/p>\n

\u00a0<\/p>\n

\"quick<\/a><\/div>\n

Save this delicious recipe to your Pinterest boards for later! Share it with your friends!<\/i><\/center> <\/p>\n

Let\u2019s bake!<\/p>\n

<\/span><\/p>\n

You will need the following dairy and nut allergy friendly ingredients:<\/p>\n

1 and \u00be Cups of
\nwhite flour<\/p>\n

\u00bc Teaspoon of
\nbaking powder<\/p>\n

1 Teaspoon of baking
\nsoda<\/p>\n

\u00bd Teaspoon of
\npumpkin spice (or to taste) \u2013 you can buy my all time favorite pumpkin spice here<\/span><\/b><\/a><\/p>\n

1 and 1\/3 Cups of
\nwhite sugar<\/p>\n

3 Tablespoons of
\ncanola oil<\/p>\n

2 Eggs<\/p>\n

1 cup of pumpkin
\npuree (fresh or canned)<\/p>\n

1\/3 Cup of water<\/p>\n

\u00bd Teaspoon of
\nvanilla extract – try to use real vanilla extra like this kind<\/span><\/b><\/a> it makes everything taste so much better than the imitation stuff.<\/p>\n

Disclosure: I am including affiliate links for your convenience.<\/i> <\/p>\n

1. Begin by
\ncombining in a bowl the dry ingredients: flour, baking powder, baking
\nsoda, salt, and pumpkin spice.<\/p>\n

2.In a separate
\nbowl, mix together the sugar, eggs, and canola oil until it is smooth
\nand creamy. I like to use a hand mixer like this one <\/span><\/b><\/a>for the best
\nresults.<\/p>\n

3. Stir in the
\npumpkin puree and vanilla into the bowl with the wet ingredients.<\/p>\n

4. Add the dry
\ningredients to the wet ingredients in batches, mixing thoroughly
\nafter each addition.\n<\/p>\n

5. Pour the pumpkin
\nbread batter into a greased and flowered bread pan and bake it in a
\n350 degree (F ) oven for 60 minutes or until done.<\/p>\n

\"\"<\/a><\/div>\n

YUM!<\/i><\/center><\/p>\n

6. Eat. Enjoy.
\nRepeat!<\/p>\n

Did you like this post? Get more like it by subscribing to the Lazy Budget Chef RSS feed<\/a> <\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

At the very last minute, my schedule changed and I could attend a friend\u2019s tea party. Which also meant I had to scramble at the last minute to make a tasty and food allergy friendly sweet treat. I noticed a lonely package of last fall\u2019s pumpkin puree in the freezer. 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