Foodie Friday: Pumpkin Bread

We had a great time with our friends the Childs yesterday.  It was such a blessing that they were able to stop by on their way through Atlanta.

It has FINALLY started to feel like fall in Atlanta... so I thought I would post my favorite pumpkin bread.  I have already made this recipe several times this year.  I must admit that when I heard there was a pumpkin shortage I got nervous and stocked up... but it looks like the shortage is over so you should be able to find plenty of pumpkin.  This recipe makes three loaves... perfect to share with a friend!

Pumpkin Bread

Ingredients:

-5 cups all purpose flour

-4 cups sugar

-4 tsp. baking soda

-1 tsp. salt

-3 tsp. pumpkin pie spice*

-3 eggs, slightly beaten

-1 cup oil

-1 large can (29 oz.) pumpkin pie mix*

-1 to 2 cups chopped nuts (optional)

-1 cup dates of raisins

*If you cannot find a can of pumpkin pie mix (this is a highly seasonal item) you can use one large can of pure pumpkin.  If you use the pumpkin pie mix you do NOT have to use the pumpkin pie spice, the mix already has spices inside.

Mix dry ingredients (flour, sugar, baking soda, salt, pumpkin pie spice).  Add eggs, oil, and pumpkin.  Stir in nuts (optional) and raisins.

Pour the mixture into 3 well greased loaf pans (I used two full sized loaves, and 3 mini loaves).  Bake at 325  degrees for for 1.5 hours.  I usually start watching the bread at about 1 hour... sometimes it bakes more quickly than 1.5 hours (and of course the mini loaves cook quickly).