Coach works a lot — you’ve heard me say that before. If you want to squeeze in “family time” during football season, you have to be creative. On Wednesday afternoons, Babycakes and I always head over to the office to have lunch with Coach. She loves the long hallway leading to her Daddy’s office — she stops to say hello and open a few drawers in the Lacrosse Coach’s office along the way.
Last week, “Aunt Pam” made her a killer grilled cheese sandwich but today we’ve decided to cater to Daddy rather than eat at the student lunch counter. Today’s gloomy morning calls for PUMPKIN BREAD! The recipe I used is so easy — so easy that I had a baby on my left hip while I used the other hand to mix it up.
Preheat oven to: 350 degrees
You will need:
- 3 cups sugar
- 1 cup cooking oil (I used Smart Balance)
- 4 eggs
- 3 & 1/3 cups flour
- 2 teaspoons baking soda
- 1 & 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 15 oz. can pumpkin
I baked my batter in my silicone floral cupcake pan, but normally the recipe will make enough for 2 – 9x5x3 inch pans. You’ll need to grease up the bottom and 1/2 inch up the sides.
In a large mixing bowl, beat sugar, oil, & eggs. Mix up the dry ingredients separately. Alternately add the flour mixture and water to the sugar mixture, beating on low speed after each addition. Then beat in the pumpkin.
Spoon it into your pan & then bake for 55-65 minutes or until your toothpick comes out clean. Cool in the pan for about 10 minutes and then flip ‘em out to cool the rest of the way on a wire rack.
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Yesterday, I took Babycakes to see an allergy specialist because she is the queen of hives. It turns out that my Mommy Detective work was spot-on. She is allergic to food dyes. Let me just tell you something — food dyes are in everything!! Cereals that are marketed as “healthy”, chicken noodle soup, yogurt, waffles, vanilla ice cream, macaroni & cheese, goldfish crackers all contain food dye. Every one of those give my sweet baby hives. Therefore, we are now the proud owners of twin Epi-pens.
Check the ingredients on food that you give your children and then send me a comment. Are you shocked?
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{ 4 comments… read them below or add one }
It really is amazing. We have taken Red #40 out of the Oldest G’s diet, since our doctor said that it could be the cause of some of his belly aches. It’s also known to mimic ADHD in a good number of kids, and since he’s full of energy, we thought it couldn’t hurt. But he sure misses lots of his old favorites – like fruit loops! Hoping to find a healthy alternative – maybe at Trader Joe’s??
I have a good friend who’s had all sorts of problems with Red #40. She’s cut it entirely out of her daughters diet, and it’s made a HUGE difference. So much that it’s inspired me to try hard not to put it into my little girls diet either. It’s scary what these chemicals can do.
That Pumpkin bread looks to die for!! I’m definitely going to have to try and make it for my hubby!
HI! A friend of mine directed me to your blog. My daughter is allergic to Red 40 and it’s so hard to monitor when eats away from home because it’s in everything. Even things that you don’t realize like pie crust!
With a little detective work you will be able to find natural foods that are similar to kid favorites.
Here’s a link to a little back story and if you need any help I’d be happy to help!
http://www.atruckerwife.com/2009/04/trouble-with-red-dye-40.html
I knew a little boy that was also allergic to food dies. I once gave him play doh. Who thought about that bothering him. . .Anyway, his family moved to Ireland, where they don’t have artificial dyes in foods. You should contact his mom for more info than you ever want to know. (Not that you’re not doing a great job with this, but since she’s been doing this longer, she might give you a few more pointers. . .) Let me know if you’re interested.