When the leaves start falling from the trees and the farmer’s market is loaded with zucchini and pears, we know it’s time to make this delicious bread. Originally from the 1998 Taste of Home magazine and cookbook, I’ve tweaked it over the years to make it just a bit healthier.

A few weeks ago I made this recipe (my own personal creation!) and as my 6 year old son was slurping it down I said “There’s a secret ingredient in that pudding.” Pretty sure that I had hidden some unknown treasure in his pudding he excitedly asked “What is it? Tell me, tell me!”

With the price of energy and (thus) food skyrocketing we are all looking for ways to get more bang for our buck. Here are 5 ideas to get you started! I don’t spend extra money on organic onions or broccoli unless they are on sale or look way better than the alternative.

Take the time to go to your local Farmer’s Market! You are supporting local agriculture and business, are more likely to bring home (and thus eat!) healthy and delicious fruits and veggies, and are saving money since you’re not paying for that food to be flown, trucked or railed a zillion miles to get to your nearest grocer.