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Favorite Fall Recipes: Pumpkin Bread and Caramel Corn!

When it starts to cool down for fall, it always inspires a storm of cooking in my house. I usually try some new recipes from Pinterest (follow my Pinterest here). But there’s nothing like our old stand-bys, pumpkin bread and caramel corn!

I found this delicious pumpkin bread recipe when we were stationed in Ohio in the mid-90s and I was a brand new stay-at-home mom. And I’m still using the yellowed, stained recipe card that I copied out of a magazine (not even sure if it exists anymore!) called Amish Country Magazine. The caramel corn recipe was given to me by a friend around the same time. These always, ALWAYS turn out!

Favorite Fall Recipes

Pumpkin Bread

This is the most delicious, moist pumpkin bread you’ll ever eat. If you want a softer crust, be sure to wrap it in foil or plastic wrap after it’s cooled a few minutes.


  •  3 cups granulated (white) sugar

  • 1 cup vegetable oil

  • 4 eggs, beaten

  • 1 lb. canned pumpkin

  • 3 1/2 cups flour

  • 2 tsp. baking soda

  • 2 scant tsp. salt

  • 1/2 tsp. ground cloves
  • 1 tsp. each: cinnamon, allspice, and nutmeg

  • 2/3 cup water

Beat sugar, oil, and eggs together with mixer. Add pumpkin and mix until combined well. Combine dry ingredients and add, then water, stirring just until mixed (don’t overmix!). Pour batter into 2 greased and floured 9 x 5″ bread loaf pans.

Bake at 350° for one hour or until knife inserted near center comes out clean. Cool on wire racks for 5-10 minutes, then remove from loaf pans, wrap bread and let sit for 15-20 min. before slicing.

Crispy Caramel Corn

You’ll be tempted to eat it all up before the oven time, but trust me, it’s worth the wait!


  • 3 1/2 quarts popped popcorn

  • 1/2 c. butter

  • 1 c. brown sugar

  • 1/4 c. light corn syrup

  • 1/2 tsp. salt

  • 1/2 tsp. vanilla extract

  • 1/4 tsp. baking soda

Put popped popcorn in a large, greased pan (I use a big roasting pan for this). Melt butter in small saucepan, then add brown sugar, corn syrup, and salt. Boil for 5 min. over medium heat. Remove from heat and stir in vanilla and baking soda. Mix well (mixture will change to a lighter color and bubble up a bit). Pour over popcorn, mixing well (you can grease a spatula to do this).

Bake at 250° for 45-60 minutes, stirring every 15 minutes and check it’s not scorching. Spread out to cool on parchment paper or foil and separate. Store tightly covered.


 Get Fall-ready with these popular, flavorful pantry essentials!



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Hi, I'm Jen!

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