Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 ¼ cups canned pumpkin (not pumpkin pie filling)
1 cup brown sugar
⅔ cup granulated sugar
¾ cup canola oil (or vegetable oil, or applesauce for lighter version)
3 large eggs, room temperature
1 tbsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease or line two 8×4-inch loaf pans.
2. In a large bowl, whisk flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In a medium bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla.
4. Stir wet into dry until just combined (don’t overmix).
5. Divide batter evenly between pans.
6. Bake 50–55 minutes, until a toothpick inserted in center comes out clean.
7. Cool loaves in pans 10 minutes, then transfer to wire rack to cool completely.
Notes
Storage: Keep in airtight container at room temp up to 3 days, or refrigerate up to 5 days.
Freezing: Wrap cooled loaves in foil, place in freezer-safe bag. Freeze up to 3 months.
Variations: Add 1 cup chocolate chips, chopped nuts, or dried cranberries for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American