Pumpkin Bread Recipe

orange pumpkin on white textile

One of my favorite treats to enjoy this time of year, is my grandmother’s pumpkin bread. Nothing beats the smell of nutmeg and cinnamon baking in the morning. So with this in mind, as I made some this morning, I thought I would be kind enough to share this recipe with you! Your welcome! 😉

Pumpkin Bread Recipe:


1 2/3 cups all purpose flour

1 1/3 cups sugar

1 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

2 eggs

1/3 cup water

1/3 cup oil

1 can pumpkin

You can add raisins and/or chopped nuts in too if you like!

In a large bowl combine all ingredients. Mix together well and pour into greased bread pans.

Bake at 350 degrees until center comes out clean when checked with toothpick or knife.

About 30 minutes depending on pans you use.

Makes 4-5 mini loaves or 2 regular loaves

Outstanding! Taste great served warm with butter, or chilled.

I hope you enjoy!

In The Kitchen


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Old Fashioned Southern Banana Bread Recipe

Going to Grandma’s house, was always such a treat, I mean really, who doesn’t love the fresh smell of warm banana bread. My grandmother, was born and raised in southern Oklahoma, Hugo, matter of fact. I do not know where she learned to cook, but believe me, her cooking was the best. She was the type of grandma that when I asked her, how she made this or that, she would simply smile and say, “just add a little of this, and a pinch of that!”

My grandmother was a cook most of her life while raising 6 children mostly on her own. She worked for the state school, and I could just imagine all the smiles she brought to those children’s faces. I was fortunate one day, for my grandmother to share her recipe of her banana bread with me. Her recipe is so unique in fact, that you can add some bananas to it, or a can of pumpkin, or applesauce, with just a few minor seasoning adjustments. On top of all this, you don’t need separate bowls to mix the dry, and wet, ingredients. Just one bowl is all you need. If you like soft moist banana bread with a lightly crunchy outer crust, then you’ve come to the right place.

Below is a link to my Etsy Shop where you will find this digital download. Its not that expensive and well worth it especially when you can bake different types of breads with this one single recipe.

I hope you enjoy~


Rating: 5 out of 5.

Thank you and enjoy!

Try adding some chocolate chips to the banana bread! I did and just look!

Banana bread with chocolate Chips!


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The Best Ever Keto Lemon Pie

Today, I thought I would leave you all with a little treat.

I made this recipe, and honestly, I have only the best reviews! The easy to make pecan crust is the best I have ever tasted as far as crust goes, and now I think every pie should have a simple easy tasty crust like this.

Here is the recipe:

Prep time: 15 minutes

Cook time 10 minutes

Freeze time 1 hour

Total time 25 minutes

Servings 8

Calories 377 kcal



1 cup chopped pecans

2 tablespoons butter, melted

1 tsp Swerv granulated (sugar)

For the Lemon Pie Filling:

8 oz cream cheese, softened

1 1/2 cups heavy whipping cream

1 teaspoon lemon zest

1/4 cup fresh lemon juice

2/3 cup Swerve confections (powdered sugar)

1 teaspoon vanilla


For the crust:

Preheat oven to 350 degrees. Crush pecans finely. I use a mini chopper

Add butter and Swerve granular (sugar) to crushed pecans and mix thoroughly.

Grease a pie pan then add crust mixture.

Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.

Bake for 10 minutes and allow to cool.

For the pie filling:

In a large bowl, beat the heavy whipping cream until it forms stiff peaks.

Add the softened cream cheese, Swerve Confectioners (powdered sugar), and vanilla to the heavy whipping cream and beat on a medium speed until the mixture is smooth.

Add lemon juice and lemon zest then beat again. You can use more or less, depending on how strong you want the lemon to taste.

Pour filling mixture into pecan crust and freeze for 1-2 hours before serving.

You may store pie in fridge and pop in the freezer for about an hour or two prior to serving.



Calories: 377 kcal

Carbohydrates 4 gram

Protein 4 grams

Fat 39 g

Saturated Fat 12 grams

Cholesterol 68 mg

Sodium 152 mg

Potassium 98 mg

Fiber 1 gram

Vitamin A 750 iu

Vitamin C 4.9 mg

Calcium 40 mg

Iron 0.4 mg

These figures are only estimated based on ingredients.

In the Kitchen


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Amish Friendship Bread Starter Recipe

I was recently given a bag of Amish Starter Bread, as a sign of friendship, that is used for many sweet breads, dinner rolls, muffins, and other baked goods. I was attending an event and came across a delightful tasty cinnamon bread that was absolutely delicious last week. I could not help myself to just one piece, I consumed at least three. A few days later, I was handed a baggie filled with this Amish Starter bread, so I could make my own. I was so grateful to have this in my possession, that I thought I would share with you, the reader as well, the recipe to make your own starter.

(*These Directions are for the starter only. Please read the directions thoroughly before starting.)

The instructions to bake the bread will be on another blog. Stay tuned!

Amish Bread Starter

Prep time: 10 minutes

Servings: 4 cups

Calories: 337 kcal


  • 1/4 cup warm water (about 110 degrees)
  • 1 package active dry yeast ( 2 1/4 teaspoons)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk (2% or higher fat)


  1. Pour the warm water into a small glass bowl
  2. Sprinkle the yeast over the water. Let this stand for 5-8 minutes to allow it to dissolve.
  3. In a larger glass bowl or plastic, mix together the flour and sugar with a wooden or plastic spoon.
  4. Stir in the milk and then the yeast mixture.
  5. Cover loosely with plastic wrap and allow it to stand until bubbly.
  6. Once the mixture is bubbly, pour it into a gallon-size zippered plastic bag and seal. Do not refrigerate. Allow the sourdough mixture to sit out at room temperature. This is Day 1.
  7. Day 2: Mash the bag.
  8. Day 3: Mash the bag.
  9. Day 4: Mash the bag.
  10. Day 5: Mash the bag.
  11. Day 6: Add 1 cup each of flour, sugar, and milk. Mash the bag until it is mixed well.
  12. Day 7: Mash the bag.
  13. Day 8: Mash the bag.
  14. Day 9: Mash the bag.
  15. Day 10: Pour the sourdough into a glass or other non metal bowl. Add 1/2 cup each of all-purpose flour, granulated sugar and milk. Mix well with a wooden spoon.
  16. Divide out 1 cup portions of the starter, placing each one in a separate zippered plastic bag. You will get about 4-5 bags.
  17. Seal the bags, and give the starter away to friends along with the instructions, keeping 1 bag for yourself. The starter then goes back to Day 1.

Notes: *Instant yeast will work as well.

**Calorie count shown above is for the friendship bread starter only and measures the calories in an entire cup. you use 1 cup of starter per two loaves of bread.

Amish Friendship Bread Starter Information:

  1. Have Ziploc plastic bags for easily storing the starter, glass bowls and wooden spoons on hand. For sourdough, you do not want to use a metal bowl or utensils. Sourdough is acidic and can dissolve some metals.
  2. Write the directions right on the Ziploc bags using a permanent marker so you never have to go hunting for directions.
  3. Make the Starter Recipe, then pour it into a Ziploc bag with the directions written on it. You can also store this in a loosely covered glass bowl if you’d like.
  4. While your working your way through the 10-day process, store the starter at Room Temperature. If the Ziploc bag gets air in it, simply let it out.
  5. How much sourdough you end up with at the end of the 10 day process depends on how active your sourdough is. You will end up with about 5-6 cups.
  6. On day 10 after you add the last bit of flour, sugar and milk, separate out 1 cup portions into the Ziploc bags.
  7. At this point, you can give some away so that your friends can indulge in their own friendship bread.
  8. Keep a starter for yourself to continue the sourdough process. (Day 10 is equal to Day 1 with the directions on the bag).
  9. If you can’t find anyone that wants a starter, simply throw those 1 cup bags into the freezer until another time when you’d like to start the sourdough process our bake the bread. When you pull the sourdough out of the freezer, treat it as Day 1, or go ahead and use that cup to bake loaves of friendship bread!

Amish Friendship Bread Directions on Bag: (This is what you write on each bag)

*Do not refrigerate starter. If air gets in bag simply let air out and reseal

Day 1. Do nothing

Day 2. Mash the bag

Day 3. Mash the bag

Day 4. Mash the bag

Day 5. Mash the bag.

Day 6. Add 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7. Mash the bag.

Day 8. Mash the bag.

Day 9. Mash the bag.

Day 10. Pour into non metal bowl. Add 1/2 cup each of flour, sugar, milk. Measure out 4 separate servings into 4 Ziploc bags. Keep 1 and give the others away. This counts as Day 1.

*These Directions are for the Starter only!)

In the Kitchen


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My Mother’s Hobo Beef Stew Recipe

white and black cow head

Hobo stew is one of my favorite meals during this time of the year. With all the hustle and bustle around here, trying to get everything done before the cold winter hits, this recipe is simple, quick, and can be thrown in the crockpot to simmer for hours while your busy doing something else. If you don’t have a crockpot, you can throw everything into a big pot and let it simmer for about an hour. You can use hamburger meat and/or beef cubes.

Beef Cubes– sauté beef cubes in a little butter or spray a pan with cooking spray until golden brown and the meat has soaked up its own juice.

Ground Hamburger– crumble hamburger meat up in pan and cook until done. Drain off grease.

*Whichever meat you desire in your hobo beef stew its important to cook the meat prior to adding in the vegetables. Set aside the meat.


As for the vegetables, the fun part is deciding which vegetable you would like to use in your stew. My mother was fond of celery, onions, potatoes, carrots, and cabbage, so therefore, she would always boil them until they were tender. Not too done, because she didn’t want them to fall apart while simmering.

In the same pot of undrained vegetables she would then simply put in canned peas, green beans, and corn. The most important canned item was diced tomatoes or stewed tomatoes, whichever you prefer. The tomatoes really give it the flavor!

Once everything is simmering, add in the meat and season to your liking! Allow everything to simmer together for about an hour or leave in the crockpot on low until your ready to enjoy!

This recipe goes really well with some cornbread, or crackers. Any left overs can be reheated and most likely taste better the next day due to the tomatoes.

If your not fond of tomatoes, then add some beef broth or canned golden mushroom soup. Just some suggestions.

I hope you enjoy this recipe!

In the Kitchen


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