Pumpkin Bread Recipe

Servings: 16 slices (makes 2 loaves) 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 tsp baking soda, sifted to eliminate lumps 2 tsp baking powder 2 tsp cinnamon 1/2 tsp fine sea salt 3 large eggs, room temperature 1 cup extra light olive oil, (or vegetable or corn oil) 15 oz pumpkin puree


Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.


In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.

In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.

Pour wet ingredients over dry ingredients then whisk together until smooth.

Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool. ENJOY