Let’s pretend “fall is here at last” and all this summer heat is just a figment of our imagination! Now that you are thinking cozy sweaters and a mug of hot apple cider, let me welcome you to our Flavors of Fall Progressive Dinner Blog Hop. 
We’re back y’all and super excited to get you in the mood to host your next party palooza!
The best part of a progressive dinner party is not having to do all the work. Simply gather a few friends, sweet talk them into contributing one itty bitty piece to the party and you’re done.
We’ve planned the menu, set the table and even have party favors for your guest so be sure and check out all my blogger friends from the list I’ll provide at the end of this post and you will have everything you need to throw a fabulous soiree!
I hope you are joining me after checking out Nicole’s main course at Home On Poplar Creek. What a perfect meal for fall. In my book, no meal is complete without something sweet so I’ve baked up this easy peasy Pumpkin Bread with Vanilla Glaze drizzling all over the goodness of invigorating spices and crunchy nuts.
Add a hot beverage and I promise you will say Mmmmmm! This recipe makes two ginormous loaves. Freeze one loaf for those fall weekend mornings to nibble on with your coffee or gift it to a friend or neighbor but don’t say I didn’t warn you they’ll be begging for more. How To Video Below.
Head over to Tamyra’s place at Positively Southern for party favors and host gift ideas… a true southern ladies calling card. Thank you for stopping by my place and please come back soon for more mjonesstyle!
Until next time,
Enjoy!
Participating Bloggers:
Amy- Atta Girl Says– Cocktails
Jamala-Viva La Vintage For Your Home– Appetizers
Shelly-Confetti Style– Tablescape
Nicole-Home On Poplar Creek– Main Course
Me-M Jones Style- Dessert
Tamyra-Positively Southern– Party Favors/Host Gift Ideas
Seasonal Progressive Dinner Party ideas: Spring Floral Fiesta, Summer Backyard Bash
From the kitchen of Judie Byrd
Yields 2 large loaves or 30 muffins
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 1 ½ cups each, brown sugar and granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 1-15 ounce can pumpkin
- 3 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon each, nutmeg, allspice, ginger, cloves
- 2/3 cup water
- 1 cup chopped walnuts
- Glaze
- 1 ½ cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3-4 tablespoons water or milk
Instructions
- Preheat oven to 350 degrees. Grease and flower 2 loaf pans or place 30 muffin holders in a muffin tin pan. In a mixer bowl, beat together sugars, oil, eggs and pumpkin. In a separate bowl, add flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, ginger and cloves. Stir together. Add dry ingredients to pumpkin mixture, alternately with water and mixing in between each addition. Stir in walnuts. Pour into prepared loaf pans or muffin cups. Bake loaves 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Bake muffins 25-35 minutes depending on the size of the muffins or until toothpick inserted in center comes out clean.
- Glaze
- In a bowl, add all three ingredients beat with a fork until well blended. Pour over cool bread/muffins.
- This makes two loaves or 30 muffins.
Notes
Freezes up to six months.
