COOK TIME: 60 minutes
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice
Method:
This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.
- Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
- Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.
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