Pumpkin Bread
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 2 Loaves
- Course: Dessert
Skip the pumpkin pie and go straight for this amazingly delicious recipe for Pumpkin Bread!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake this scrumptious bread in Reynolds Kitchens® Loaf Pans with Parchment Lining for non-stick serving and easy clean-up.
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 Reynolds Kitchens® 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 Reynolds Kitchens® Loaf Pans with Parchment Lining.
Step 7
BAKE at 350° for 45 to 50 minutes or until the top is browned and the center is firm.
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