This is one of my favorite recipes and I cannot believe I’ve never blogged this before. I’ve been making this for a few years now – actually from before I even had this blog. That’s how good this recipe is. This pumpkin bread is moist and flavorful. The spices in this are perfect, I think, though you could easily back the amounts off a bit or add a touch more depending on how much spice you like. Even Doug really loves this bread and he isn’t a big pumpkin fan. This would be an awesome item to make and have around over the Thanksgiving weekend. It would be a great small breakfast on Thanksgiving or a yummy treat to stuff in your face after a morning of fighting the crowds for a deal.
The one bad thing about how long I’ve been making this recipe is that I printed it off before I learned about citing. I’ve searched google reader and every blog I could think of and I cannot find the source of this anywhere. So, if you recognize this can you please let me know so I can give proper dues to the original blogger?
1/2 Cup Oil (vegetable or canola)
1 1/4 Cups Canned Pumpkin (not pie filling)
1 Cup Sugar
1/3 Cup Brown Sugar
1 1/2 Cups and 1 Tablespoon All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
Preheat oven to 350 degrees. Spray a bread pan with non-stick spray.
Whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl mix the oil, pumpkin, sugar, brown sugar, and eggs.
Mix the dry ingredients into the pumpkin mixture until well mixed. Pour into the bread pan.
Bake for 40-60 minutes or until top of loaf springs back slightly from light pressure. Cool for 10-20 minutes and remove from pan.