One can of pumpkin makes 2 loaves – We ate one warm for a snack one night and put the other in the fridge for breakfast the next day.
- 3 cups flour
- 2 tsp baking powder
- 1 15 oz canned pumpkin (plain, not the pumpkin pie mix)
- 2/3 cup vegetable oil
- 4 large eggs
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar (packed)
- 1 tsp baking soda
- 1 tsp salt
Preheat oven to 350. Spray 2 bread pans with non-stick spray. Whisk together flour and baking powder. In a separate larger bowl whisk together pumpkin, oil, eggs, spices, brown and white sugars, baking soda, and salt. Whisk in flour mixture until just combined.
Topping: stir together 2 tsp cinnamon and 2 tbsp white sugar in a separate small bowl.
Divide batter between pans. Sprinkle with topping mixture.
Bake for 25 minutes, check, continue to add 5 minutes until puffed and golden brown and a butter knife inserted into center comes out clean.
Cool in pan on a rack 5 minutes, then transfer bread from pan to cooling rack to continue to cool.
Extra Ideas and Tips
- We first tried this around the holidays and loved it. So, it entered the year round rotation. We eat it for breakfast, snacks, warm from the oven, cold from the fridge, and reheated. You can make it in muffin pans as well, but we discovered we liked it better as bread (moister), though when the newest baby starts eating table foods I’ll probably switch back to mini muffins so that it makes a little less mess and goes further. These also make great holiday gifts wrapped in pretties. For smaller families you can use half a can of the pumpkin (for one loaf) and then freeze the other half for another day that you want to mix some up.