Today we are spending the day at Epcot for the annual International Food & Wine Festival. The day is sure to be filled with Disney characters, rides and many photos...and our bellies hope to sample as many cultural treats as possible! Since food is on my mind, I thought I would share this recipe (passed on from my Mom...thanks Mom!) for pumpkin bread that I baked for the roadtrip. It's pretty simple and pretty delicious!
(Recipe makes two loaves)
*you will also need a large mixing bowl, hand mixer and two loaf pans (not pictured)
- 3 cups all-purpose flour
- 1 tablespoon + 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 & 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) pure pumpkin
- 4 large eggs
- 1 cup vegetable oil
Preheat oven to 350 degrees F; Grease & flour two 9x5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda & salt into large bowl.
Add sugar, pumpkin, eggs & oil into bowl
Beat until blended & moistened.
Divide batter in half & pour into loaf pans.
*I didn't realize until after I started, that I only had one loaf pan, so I had to make one at a time. You won't make the same mistake.
Bake for 60-65 minutes (when baking BOTH loaves at once; since I made one at a time, I baked each for about 40-45 minutes) or until fork inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes, then remove to wire racks to cool completely.
Let me know if you try this out!
It was really delicious on it's own, but I also loved dippin' it into my coffee this morning too. Enjoy!