Pumpkin Bread

It's finally actual fall here in Charlotte. The seasons here are a little different. Usually, it goes something like this: Summer, Extra Hot Summer, False Fall, Second Summer, Actual Fall, Winter, Fool’s Spring, Second Winter, Spring of Deception, Third Winter, The Pollening, Actual Spring. Anyways, it's finally kinda cold and it's time for pumpkin before all the Christmas starts! I have been making this recipe for like 20 years (I feel really old for admitting that) from Southern Living Magazine (who still reads magazines and tears out recipes?) and it is always a huge hit if you are lucky enough to get a piece. We hope you love it as much as we do! Hint: the mini loaves make great teacher gifts (if you are not into the whole sanitation thing :)). See below for the recipe. ❤️ Holly Ingredients: - 3 1/3 cups all-purpose flour - 3 cups sugar - 2 tsp baking soda - 1 1/2 tsp ground cinnamon - 1 1/2 tsp salt - 1 tsp nutmeg - 2/3 cup water - 1 cup vegetable oil - 4 eggs - 1 (15 oz) canned pumpkin Instructions: - Mix everything together; add in flour gradually at the end. - Pour into 3 greased 9 x5 loaf pans (or substitute 3 mini loaves for one of the large loaf pans). - Bake at 350° for 50 minutes to an hour (less time if using mini loaves). Notes: - I like to dust the pan with cinnamon/sugar mixture after greasing to give the crust extra sweetness.