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Pumpkin Bread With Foil Loaf Pan

Pumpkin Bread With Foil Loaf Pan

Pumpkin Bread With Foil Loaf Pan

PREP TIME: 25 minutes    COOK TIME: 50 minutes    

SERVINGS: 2 Loaves    COURSE: Dessert


INGREDIENTS

1 cup vegetable oil

1 cup packed light brown sugar

1 cup granulated sugar

4 eggs

2 teaspoons vanilla

2 cups canned pumpkin

3 cups all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons baking powder

pinch of salt

1 tablespoon of ground cinnamon

1/2 teaspoon ground nutmeg

2 disposable loaf pans with parchment lining


DIRECTIONS

STEP 1

Preheat the oven to 350°.

STEP 2

Mix together oil and sugar in a standing mixer

with the whisk attachment until combined well.

STEP 3

Add 1 egg at a time into the oil and sugar mixture

until it is combined and then pour in the vanilla.

STEP 4

Beat in the canned pumpkin.

STEP 5

Combine the flour, baking soda, baking powder, salt,

cinnamon and nutmeg in a medium size bowl and

slowly add it to the oil and sugar mixture

making sure to stop the mixer to scrape to combine all of the ingredients.

STEP 6

Divide the batter by pouring it into 2 Foil Bakeware Loaf Pans.

STEP 7

Bake at 350° for 45 to 50 minutes or until the top

is browned and the center is firm.