Ingredients
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs
- 15 oz can pumpkin
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Servings: 8 by 4 loaves
Instructions
- Preheat oven to 325 degrees. Grease and flour two 8 by 4 inch loaf pans. In a large bowl, whisk oil and sugar together till mixture looks like wet sand. Whisk in eggs until well combined. Add the pumpkin puree and whisk until well combined. Whisk in flour , pumpkin pie spice, baking soda, baking powder and salt until just combined. Divide the batter evenly between the prepared pans. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean. Let loaves cool in the pans for 10 minutes, remove to wire cooling rack to finish cooling.
Recipe Notes
Canola oil or olive oil may also be used. Pumpkin puree is NOT pumpkin pie mix. Make sure you have the right one. This bread is a lovely moist quick bread and makes a perfect fall treat or gift for a friend.
Share this Recipe
Powered byWP Ultimate Recipe
