How to Avoid Heartburn this Holiday Season

Acid reflux is the backflow of stomach acid into the esophagus. During an episode of reflux, you might have a sour taste in the back of your throat or experience a burning sensation in your chest, also known as heartburn. Occasional episodes of acid reflux can be resolved with lifestyle changes; however, frequent episodes of acid reflux can eventually lead to gastroesophageal reflux disease, also called GERD. GERD is often characterized by frequent heartburn and regurgitation and usually requires medication.

So, if you do have occasional episodes of acid reflux, here’s what you can do to combat it:

1. Eat smaller meals.

When you stuff your face with food, you increase your risk of having reflux. Your stomach lining has elastic properties that allow it to expand and contract. When you overfill your stomach, it will expand to hold the food, but that will weaken your esophageal sphincter (the flap that separates your esophagus from your stomach) and allow acid to easily flow back into your esophagus, causing that burning sensation in your chest. Just like if you’re filling up a water balloon, if you never stop filling it with water, eventually the water will stop filling the balloon and flow back into the faucet.

2. Lose weight.

Excess weight puts pressure on your stomach and your esophageal sphincter.

3. Avoid foods that trigger heartburn:

• Fried, fatty foods
• Chocolate
• Peppermint
• Alcohol
• Nicotine

4. Avoid exercise or laying down 30 minutes after a meal.

If you exercise or lie down immediately after eating a large meal, it is easier for food to surpass your esophageal sphincter and flow back into your esophagus. This is not to say that it will happen every time you lay down after a meal, but it certainly increases your chances of having acid reflux.

5. Try laying on your right side.

When you lay on your right side, gravity works with you to empty the contents of your stomach into your intestines. This prevents stomach contents from backing up into your esophagus.

If these things don’t do the trick, you can also resort to over-the-counter medications for occasional episodes of acid reflux. There are 3 main medications that address acid reflux in different ways.

• Antacids (Tums)

Antacids do not address the actual cause of the acid reflux. Instead, they merely relieve the symptoms by neutralizing your stomach acid.

• H2 blockers (Tagamet, Pepcid AC, Zantac)

H2 (histamine) blockers antagonize the action of histamine, which reduces stomach acid secretion by 90%. However, if there is an underlying cause for the reflux like peptic ulcers, this medication will not treat them, it will only prevent them as long as you stay on the medication.

• Proton pump inhibitors (Prisolec, Prevacid, Nexium)

PPIs decrease stomach acid production by blocking the proton pump in the cells lining the stomach. Long term use has been associated with hip fracture, and this medication will also not treat any underlying causes.

Obviously, if you suspect anything serious, go see a doctor. My goal is to simply educate you on the physiology of acid reflux and the mechanisms of these medications so that you can enjoy your holiday season heartburn-free!

How to Pick and Eat a Pomegranate

Have you ever bought a pomegranate and then just stared at it, wondering what on earth to do with it? Well, stare no more. You will soon learn how to eat a pomegranate. First things first – a brief history of the fruit. In Egypt, the pomegranate was a sacred fruit that represented the afterlife. Eventually it made its way to Rome and Greece, where it made a few guest appearances in Greek mythology (in the story of Persephone and Hades). For this reason, the pomegranate represents the changing of the seasons in Greece.

In North America, pomegranate season is from October to January, so look for them the next time you’re at the store. I’ve been told to look for the darkest red pomegranates, but as it turns out, color is actually not important. The juiciest and sweetest pomegranates will be the HEAVIEST (*remember that*). Once you get home, put away all your groceries, and prepare to eat your pomegranate, the first step is to change into a red shirt or a shirt that you don’t care about. Pomegranate juice WILL stain your clothing and your cutting board. It was used as a dye in Ancient Greece and Rome for a reason…

Okay, now for the good part – how to eat it!

1. First, score the pomegranate down the middle. Don’t cut all the way through, just cut through the thick skin.

2. Next, cut the top off. There should be a flat end and an end that looks like a volcano. Cut off the volcano end.

3. Now break open the pomegranate with your thumbs and hulk-like strength.

Once you open the pomegranate, this is what you’ll see:

The little red gems full of delicious juice are called “arils”. This is what you eat from the pomegranate. The thin white membranes can be picked out and thrown away.

4. Lastly, loosen the arils. There are two different ways to harvest these little guys from the skin. One way involves scraping them out over a bowl with your fingers, removing the thin white membrane. The other way is very similar, you just do it under water in a large bowl or container. The underwater method allows the white membrane pieces to float to the top for easy removal.

Once you’ve loosened all the arils, you’re ready to enjoy your pomegranate!!

Now, be forewarned, there’s more than just juice inside these little arils. There’s also a little fibrous seed that adds a little crunch. You can either eat the whole thing, or spit out the seeds if you’re not a fan of the texture – whatever you like!

So, why eat a pomegranate? Well, according to the USDA, 1 pomegranate contains 128 calories, 29 grams of carbohydrates, 6 grams of fiber, and 3 grams of protein. Not to mention, potassium, magnesium, zinc, vitamin C, vitamin K, and folate. Pomegranates are often referred to as a “super food” for their antioxidant abilities. Many antioxidant-rich foods are compared using an Oxygen Radical Absorbance Capacity (ORAC) value. The higher the ORAC value, the stronger that food is as an antioxidant.

While pomegranates have plenty of antioxidants, their ORAC value is not nearly as high as acai or goji berries. Let it be noted that antioxidants are not magical, but they are nutritious, so eat them often I just included this graph to give you an idea of where pomegranates match up to other antioxidant-rich fruits.

Now that you know how to select and open a pomegranate, I expect each and every one of you to try this at home and eat pomegranates for the rest of your life. Season ends in January! Don’t miss out!

Ch-ch-ch-chia!

Remember Chia Pets?!? Those wonderfully loyal and obedient little guys were truly man’s best friend back in the 90′s and 2000′s. I’m fairly certain that my friends, Tessa and Michael, currently have an Obama chia pet sitting on their window sill. He’s balding… sorta, but that’s beyond the point. The point is that those wonderful little chia seeds that we used to paint all over our little clay figurines have been deemed the latest super food.

[Fun fact: "chia" is the Mayan word for "strength"]

As with most “super food” trends, I tend to shy away in disbelief, but chia seeds are actually very nutritious. They don’t magically cure any diseases or ward off evil spirits, but they’re extremely versatile and very healthy. Way back in the day (I’ve never been good with historical dates), chia seeds were revered as the staple food in the Aztec and Mayan cultures. They relied on chia seeds for sustained energy during long hunts and extensive runs, and they even used them to make a gel for topical wound/joint healing. Chia seeds contain significant amounts of omega-3 fatty acids (the unsaturated fat that’s good for your heart) and soluble fiber (the complex carbohydrate known to  improve digestion and keep you feeling fuller for longer). For those of you unfamiliar with these terms, omega-3s are known to help lower triglycerides which is beneficial for your heart. Fiber is known to regulate digestion, but it’s also recommended for weight loss because your body takes longer to digest it, thereby delaying the hunger signals being sent to your brain. Chia seeds also contain important minerals like iron, phosphorus, magnesium, calcium, and potassium that play various different roles in your body.

As you can see from this food label, 1 tablespoon of chia seeds contains 60 calories, 2 grams of protein, 4 grams of fat (including omega-3s), and 4 grams of fiber. I found this bag of chia seeds at HEB for about $10 in the supplement aisle. They’re similar to flaxseed, in that they provide omega-3s and fiber, but they’re much much smaller than flaxseeds and digested very differently. I remember the first time I stuck my hand inside a bag of chia seeds, I expected them to just be black versions of flaxseeds, but they were so tiny they all slipped through my fingers like sand. For those of you who are less familiar with flaxseed, you have to grind it up to get the full benefits of the seed because you cannot completely digest the seeds on your own. This is where the two seeds differ. Chia seeds actually have a coating of soluble fiber, which means that they create a gel when soaked in water. For this reason, you can consume chia seeds straight out of the bag because your stomach will be able to break down the outer shell of the seed so that your intestines can absorb all the goodies inside. However, I will warn you that these little guys will find the most inconvenient places to gelatinize in your mouth, i.e. between your teeth, stuck inside your permanent retainer, etc. So if you discover that you love them as much as I do, you might want to keep a toothpick and mirror handy

 

Now for the good stuff – how to eat them! The possibilities for chia seeds are seriously endless. There are so many brilliant ideas that I never would’ve considered, but here’s a list of what you can do:

• Mix 2 teaspoons of chia seeds with 1/4 cup water to make an egg substitute for baking cakes and cookies
• Grind seeds and add to hot milk to make porridge
• Sprinkle some seeds over your favorite bowl of cereal for added crunch and fiber in the morning
• Mix seeds with yogurt and fruit (my favorite)
• Throw some whole seeds into your smoothies for a thicker texture and added nutrition
• Add whole seeds to diluted fruit juice to make Chia Fresca
• Add whole seeds to your water bottle, favorite sports drink, or flavored water for a different texture
• Mix with Worcestershire or BBQ sauce and brush over barbecued meats
• Throw some seeds into a stir fry
• Puree some fruit, chia seeds, and a little fruit juice for a nice ice cream topping
• Mix ground seeds with butter or peanut butter for a more nutritious spread
• Spread a mixture of cinnamon, ground chia, and butter on hot bread or scones

You’re supposed to use your chia seeds within 3-4 months of opening them, but they can be frozen to extend the shelf life. I keep mine in the freezer and add them to just about anything that I can remember to put them in. I bought this bag at the very beginning of September, and I am nowhere near the halfway mark, so I think my $10 purchase could easily last me 4-6 more months. All in all, I think chia seeds are definitely worth the buy and live up to their hype. Try ‘em out and let me know what you think!

Coconut Almond Butter

Hello friends! Last week I happened upon another delicious creation: coconut almond butter. Crazy, right?!? They’ve even got coconut almond milk in the store now. Amazing, in case you wondered! I’ve made regular almond butter with canola oil, but the coconut oil adds a wonderful flavor that’s definitely worth trying!

All you need is roasted almonds, coconut oil, and some sea salt!

Whenever you’re making nut butters, at least in the VitaMix, the recipe calls for 1/2 cup of oil for every 3 cups of nuts, so keep that ratio in mind if you want to make a smaller or larger batch of deliciousness.

You’re going to need to roast the almonds, unless you bought the already-roasted almonds, or the dark chocolate roasted almonds – WATCH OUT! So here’s how you roast your almonds:

1. Heat oven to 350 degrees.
2. Spread almonds onto an ungreased cookie sheet
3. Bake for 10-12 minutes or until golden brown. When your kitchen starts to smell awesome, they’re ready.
4. Check to make sure almonds have the proper crunch. They should taste toasted, not bitter or burnt.
5. Set your jar of coconut oil on top of the oven next to the baking sheet so the oil will melt down to a liquid by the time you need it.

Once your almonds have roasted, you can pour them into your VitaMix, or other blender of choice. WARNING: Make sure your blender is made to handle nut butters. You could overheat your blender and seriously damage it if it’s not meant for this. Unlike making peanut butter, the next step is to blend the almonds on a very low setting to “chop” them into small pieces. This usually take a minute or two and a couple shakes on my part to get all the almonds equally blended. If you’d like to add salt, do so now. I like to add just a little bit of Himalayan Pink Salt to bring out the flavor, but some people preferred the unsalted, so it’s entirely up to you. By now, your coconut oil, which you may have noticed is a solid at room temperature, has hopefully melted completely and is ready to be used. Measure out 1/2 cup of coconut oil and add it to the almonds. I usually add half of it at first, blend it a little bit, and then add the rest, but do it however you like! I blend the concoction on about 5 out of 10, or just enough so that I can see the butter moving around in the blender. Again, I usually blend and stir a couple times to prevent any overheating because the loud whirring noises scare me, but that’s just me. Once the mixture looks somewhat homogeneous, pour it into any glass or plastic container and enjoy!

With other oils, you can refrigerate overnight and pour off the excess oil, but when you use coconut oil, refrigeration will just turn your spread to a brick. If you’d like to keep it in the fridge, just be sure to give your almond butter a few minutes on the counter to warm up before spreading it onto any yummy treats. I prefer to just leave mine out on the counter since it’ll be demolished in about a week or two, but find what works for you. And if you’re really bold, you can go to the store and buy the dark chocolate roasted almonds and make some dark chocolate coconut almond butter! Could life get any better? I mean, really… what’s better than dark chocolate coconut almond butter?

That’s what I thought. Now go forth and make your own nut butters! Happy creating

Spreadable Gold

If you know me at all, you know that I’ve been on a peanut butter kick for about 2 years now, which I guess makes it more of an addiction than a kick, but nevertheless, I LOVE peanut butter! And for all of my fellow peanut butter lovers out there, I have a few tips for selecting the very best jar of peanut butter from the shelves.

1. Avoid JIF. I know you grew up eating it, but it’s time to let it go. If you flip your jar of peanut butter upside down, and it doesn’t move… not even a trickle… you might as well eat plastic. If you’ve ever made your own peanut butter, you know that the beautiful creation is easy to spread  and follows the law of gravity. Get the real stuff with oil at the top or make your own. If you’ve ever purchased these natural jars of peanut butter, you’ve seen the label that says, “Separation is natural. Stir”. Remember these words. Say “No Sir” to all the “No Stir” peanut butter!

2. Take a look at the ingredients in your peanut butter. I know it’s groundbreaking, but PEANUTS should be the only ingredient (and maybe a little salt) found in your PEANUT butter. Not sugar, not high fructose corn syrup, not mono- and diglycerides (which by the way are fats that stabilize the product and give it that thick, plasticky consistency), not fully or partially hydrogenated oils, just good old fashioned peanuts and salt.

3. Do NOT be fooled by labels that say “Reduced Fat” peanut butter! Peanuts contain polyunsaturated fats, which are good, healthy fats. Peanut butter is supposed to contain fat. Nuts are very high in unsaturated oils, which are a type of fat. Don’t be a lipophobe. Embrace the fat in your peanut butter. Don’t eat the whole jar in one sitting, but don’t buy into the idea that reduced fat peanut butter is by any means a healthier option. Reduced fat peanut butter often contains more sugar or other unnecessary ingredients than regular peanut butter. The ingredients found in Jif Reduced Fat Peanut Butter include: PEANUTS (good start), CORN SYRUP SOLIDS (why are they solid?), SUGAR (of course), SOY PROTEIN (again, why?) CONTAINS 2% OR LESS OF: SALT, FULLY HYDROGENATED VEGETABLE OILS (for the stiff, plasticky texture), MONO AND DIGLYCERIDES (the scientific word for fats), MOLASSES (because the corn syrup solids weren’t enough), MAGNESIUM OXIDE (prescribed as a laxative in larger doses), NIACINAMIDE (niacin: vitamin B3), FERRIC ORTHOPHOSPHATE (iron), ZINC OXIDE (zinc. also used as a topical agent for minor burns and abrasions), COPPER SULFATE (copper. also used to kill algae on contact), FOLIC ACID (folate. vitamin B9), PYRIDOXINE HYDROCHLORIDE (vitamin B6). Skip the reduced fat peanut butter, and reach instead for the good old fashioned peanut butter made from peanuts.

If you have a VitaMix or another super amazing blender, you can make your own peanut butter, almond butter, cashew butter, sunflower seed butter, dark chocolate almond butter, honey roasted peanut butter, chipotle peanut butter – anything your heart desires! You can also typically grind your own peanut butter at grocery stores like HEB, Central Market, and Whole Foods. If those are too pricey, I’d suggest buying the Smucker’s natural peanut butter (in the glass jar with the oil at the top), or another similar brand with all the necessary bells and whistles. I couldn’t find the Smucker’s jar at HEB, but I did find their sister brand, Laura Scudder’s old fashioned peanut butter (pictured below).

So, remember:

• Separation is natural
• Look for peanuts and salt
• Reject the reduced fat

So there you have it! These are my thoughts on peanut butter. Consider them next time you’re at the store. Now, go eat some peanut butter, and stay thirsty my friends

Almond Milk

Growing up, I was never the biggest fan of cow’s milk. I drank it with my cereal, but that was the extent of our relationship. A few years ago, I noticed that my stomach didn’t feel so great after I had a large bowl of cereal or any drink from Starbucks. I figured it was time for a change, so I began drinking soy milk with my cereal and in my drinks at Starbucks, to no avail. Then, I learned that soy products contain genistein and diadzein, plant-based estrogens that can affect hormonal balance with doses as small as 25 grams. In an attempt to prevent any further hormonal imbalances in my life, I ditched the soy milk. Next stop? ALMOND MILK!

There are about 4 different types of almond milk, separated mostly by their sugar content. If you’re trying to make the switch from cow’s milk, which is pretty sweet, you’ll want to try vanilla or original sweetened almond milk. Once you’ve grown accustomed to the taste, you can try the original unsweetened flavor. I prefer the unsweetened original flavor because of the lack of sugar, but we all have our different tastes! Last, but certainly not least, is the dark chocolate almond milk flavor. Peanut butter cheerios + dark chocolate almond milk = peanut butter chocolate heaven. Just sayin. Now that I’ve been drinking almond milk for the last year, my stomach can completely handle cereal in the morning. I no longer consume ANYTHING from Starbucks because all of it makes me sick to my stomach, but I still have no idea why.

Now, almond milk does not naturally contain as much protein as cow’s milk, but it does contain more calcium. If protein is a concern for you, you can solve this problem by adding some whey protein powder to your almond milk or choosing cereals high in protein. If you don’t like the taste of almond milk, you can also try coconut milk. There are many non-dairy options for those who are interested; you just have to look. Switch things up! Try something new. See what you like

Kefir

Hello, friends! I took a bit of a mental vacation, but I’m back in the saddle again! Today, I want to tell you about kefir – my latest obsession. Kefir (pronounced kuh-feer) originates from the Turkish word “keif” meaning “good feeling”. Kefir grains are a combination of bacteria and yeasts covered by proteins, fats, and carbohydrates, forming grains that look similar to cauliflower.  Kefir grains contain many beneficial strains of bacteria, such as Lactobacillus Acidophilus, which is present in almost every yogurt product found in stores. These strains of bacteria that improve digestion and immunity are known as probiotics. When kefir grains are mixed with fresh cow’s or goat’s milk, the result is a fermented milk drink. The end product has a creamy consistency, tart flavor, and an effervescent sharpness. In other words, it’s AMAZING!

I’ve never tried kefir as a drink, but I have had frozen kefir, and it’s delicious. It’s pretty similar to frozen yogurt, but kefir contains more probiotics than regular yogurt and it’s a little bit tangier. I personally love the original tart flavor when I go to frozen yogurt shops, but I know it’s not for everyone. Lifeway is one of the larger Kefir companies, and they have a multitude of different flavors. This has definitely become my replacement for ice cream. If you take a look at the nutritional facts, the difference is quite staggering.

Comparing a pint of Lifeway Original flavored Frozen Kefir with Ben & Jerry’s Phish Food (a personal favorite), the frozen kefir has less than half the calories. One serving, or a half cup, of frozen kefir contains 90 calories, 5 calories from fat, 1 g of total fat, 5 mg of cholesterol, 16 g of sugar, and 4 g of protein with 15% of the recommended daily value of calcium. On the other hand, 1/2 cup of Phish Food contains 260 calories, 120 calories from fat, 13 g of total fat, 35 mg of cholesterol, 28 g of sugar, and 4 g of protein with 8% of the recommended daily value for calcium.

Moral of the story? If you want to cut back on calories, but you NEED your dessert fix, try some frozen kefir and spread the love! You can also top your kefir with fresh fruit and granola for breakfast or put it in your smoothies like I do! The possibilities are truly endless!

Happy adventuring friendships

Skin Care

I think it’s been over a month since I posted, but don’t worry! I’ll be back for good after finals. I know it’s not about food, but I wanted to mention a recent skin care regimen that I discovered. After working at a very high quality salon and spa, I’ve learned a couple secrets from the esthetician, and I want to share them with y’all.

For those of you with perfect skin, this post will not interest you. For those of you who have pesky break outs and stubborn, mountainous, painful zits, this post is for you! Here’s the secret:

• Clean & Clear Deep Cleaning Daily Astringent – $4 
• Queen Helene Mint Julep masque – $3 (I bought the CVS brand because they were out of the Queen Helene)

If you have naturally oily skin, you will want to use the daily astringent about twice daily or whenever you notice your skin looking oily. When you get a particularly stubborn zit, you can either try to pop it or leave it be. If you pop it, you’ll want to use the astringent to dry out the pore, saturating the area with the astringent until it stings. Then, dab a small amount of the mint julep masque onto the affected area before bed and let it work overnight. Rinse off in the morning and continue the night-time treatment for a few days. Likewise, if it’s a really deep zit and you can’t break the skin, the mint julep masque will help to shrink the pore and bring all the toxins to the surface so that you can pop it, and clean out the pore. 

I normally have fairly clear skin, but like most people, I suffer from the occasional stubborn break out. Whenever I stick to this regimen, my skin looks absolutely perfect! It takes a couple days for the stubborn ones to go away, but it really works. When I went home for my spring break, I only brought the astringent with me, and I thoroughly regretted it. It took about a week to get my skin back to looking clear and healthy again. Acne is a very complex issue and no single solution will work for everyone, but I found that this very inexpensive method worked for me. Try it and let me know if it works for you! Most importantly, pass it along! 

Ginger Tea

This week, I learned how to make ginger tea. I’ve been on quite the ginger kick lately, adding fresh ginger to my smoothies, craving ginger beers (those non-alcoholic ginger beverages with EXTRA ginger)… I don’t know what the deal is, but I am loving ginger. My friend, Danielle, taught me how to make this delicious beverage, and it’s incredibly simple. All you need is a ginger root, a strainer, a pot of boiling water, and evaporated milk or cream if you like to thicken your tea like I do.

First, start the water boiling. Then, cut the ginger root into thick slices. I used half of the entire root, but use as much or as little as you like.

Let the ginger boil for about 10 minutes, or until the water starts to turn a golden brown color.

You may have to just check it every few minutes. Once it turns a nice golden brown, you can add your evaporated milk and let it simmer at a very low heat for a few more minutes.

Then, let it cool, pour the contents through a strainer, and viola! You have ginger tea

You can also boil it with actual tea leaves or bags if you want some real tea! For other flavors, you can add lemon or orange or even honey. I just dropped two sugar cubes in my cup of ginger tea, but you can sweeten it to taste. Enjoy!

Bake Bread in a Coffee Can

Today on Lifehacker, I found an awesome article about baking bread in a coffee can! I love this idea because I always seem to be lacking a bread pan when I get the urge to bake bread. I love learning about other creative uses for simple, everyday household items, and this one seems extremely functional.

The website, Ready Nutrition, provides two recipes for coffee can bread: yeast bread and pumpkin bread, and I felt like sharing them with you in case you shared my desire to bake bread.

Yeast Bread in a Can

    

• 2 package active dry yeast
• 2 Tbsp sugar
• 1 cup warm water (110 F.)
• cornmeal
• 1 tsp salt
• 5 cup all purpose flour
• 1 1/2 cup warm milk (110 F.)
• 1/2 tsp baking soda dissolved in 1 Tbsp water

In a large bowl, combine yeast and sugar in the water; let it stand for 15 minutes or until it begins to rise.

Grease the inside of 3 – 1 lb metal coffee cans and the underside of their lids. Sprinkle cans with cornmeal, shaking off the excess.

With electric mixer, gradually beat salt, 3 cup flour, and 1 cup milk to the yeast mixture; adding alternately and beating well.

Add 1/2 tsp baking soda to 1 Tbsp water and dissolve. Add this to the beaten mixture, and beat well.

With mixer or spoon, beat the remaining 1/2 cup of milk and about 1 1/2 to 2 cups of flour to make a stiff dough that is too sticky to knead.

Spoon enough dough equally into cans, top with lids. Let dough rise in a warm place until the lid pops off (about 45 – 60 minutes).

Carefully remove lids. Place cans upright on stove rack and bake at 375 degrees F. for 25-30 minutes until the bread top is golden brown.

Slide out of can to test. Take loaves out of cans and stand upright on wire rack to cool.

Store airtight and keep at room temperature or in the refrigerator for 4 days. Freeze for longer storage.

Pumpkin Bread in a Can

• 2 cup of cooked prepared pumpkin (or 1 large can of pumpkin, drained)
• 3 cup sugar
• 1 cup canola, rapeseed or extra light virgin olive oil
• 3 eggs
• 3 cup flour
• 1 cup raisins
• 1 cup chopped nuts, optional
• 1 tsp each of cloves, allspice, salt, baking powder, baking soda
• 2 tsp cinnamon

Preheat over to 350 degrees F. Grease and flour 3 (13 oz) coffee cans (or 2 standard bread pans).

In a large bowl, mix sugar, oil and add eggs one at a time. Set this mixture aside. Sift flour and all spices together.

Add flour mixture and pumpkin alternately to the sugar/oil mixture.

Mix just enough to moisten all the dry ingredients; it’s better if you don’t over beat the mixture.

Add raisins and nuts. Pour mixture into the 3 coffee cans or the 2 loaf pans. Stir a bit when mixture is in the cans to avoid air bubbles.

Cover loosely with foil. Bake at 350 degrees for 70-80 minutes. Let cool for 10 minutes before loosening from the cans or pans.

I cannot wait to try this pumpkin bread! I hope some of y’all play around with some recipes and try baking something new!