The Best Pumpkin Bread Ever
This pumpkin bread is the epitome of the fall season. It's full of that wonderful pumpkin flavor and autumn spices, but the best part is...you can make it days ahead of when you need it, it just gets better and better each day.
Servings: 2 -3 loaves
Calories: 288kcal
Ingredients
- 1 can Pumpkin Puree not pie filling
- 1 cup vegetable oil
- 2 cups dark brown sugar
- 1 cup raw sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 ½ teaspoon salt
- 1 heaping teaspoon ground cinnamon
- 2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ½ heaping teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees F. Grease and flour 2-3 7×3 loaf pans.
- Beat eggs well in large bowl; add pumpkin puree and whisk together well. Add sugar, whisk in well. Stir in oil and vanilla afterward.
- In a separate bowl, add in dry ingredients (i.e. flour, spices, etc) and mix them lightly with a fork.
- Sift the dry ingredients into the wet ingredients, a cup or so at a time, and mix together until just blended. Continue until all the dry ingredients are just blended. Pour into the prepared pans.
- Bake for 50 minutes to an hour.
- To keep fresh, wrap in plastic wrap and keep on the counter. Stays fresh for 5 days.
Nutrition
Calories: 288kcal