We miss them so much and look forward to the day we can see their entire, newly expanded family. Our son sent us photos of the kids at their pumpkin patch festival they went to last weekend. They are getting so much bigger and it just reminds me of how fast our two girls have grown up. I remember taking them to their first pumpkin patch with their Papa.
|Big sister and new little brother.|
|Big sister and new little sister.|
I received this pumpkin bread recipe about 20 years ago from a lady I worked with. Back in the day I worked the retail world for awhile to earn some extra money, as my future husband and I were just starting out. It was an upscale boutique and the manager's name was Susan. She always made trays and trays of these to set out every holiday season. It made the husbands very happy (and occupied them) as their ladies spent a whole lot of money in one afternoon. We even had a few celebrities shop there and they also loved these breads.
|Find the largest bowl you have.|
|Lined up for some love'n.|
Suzie's Pumpkin Bread
(7) cups All Purpose Flour
(6) cups White Granulated Sugar
4 tsp. Baking Soda
4 tsp. Pumpkin Pie Spice
(2) cups Canola or Vegetable Oil
1-1/3 cup Water
(1) 29 ounce Canned Pumpkin (like used for pumpkin pies)
Preheat oven to 350 degrees.
Get the largest bowl you can possible find - this makes a huge amount of batter for 14 mini loaves or 6 regular loaf size pans.
Spray your loaf pans with non-stick cooking spray (spray bottom and sides of pans).
Mix all wet ingredients well with hand held mixer. In a separate bowl mix and blend all the dry ingredients. Add one cup of the flour mixture at a time to the wet mixture, making sure that it is well blended after each cup has been added.
Pour 1 cup of the batter mixture in each mini-loaf pan. (I bake 7 loaves at a time for even baking and let them bake on a large sheet pan for easy transportation to and from the oven).
Bake 45-60 minutes.