Skip the pumpkin pie and go straight for this amazingly delicious recipe for Pumpkin Bread!
Parchment Lined Baking Sheet
PREHEAT the oven to 350°.
MIX together oil and sugar in a standing mixer with the whisk attachment until combined well.
ADD 1 egg at a time into the oil and sugar mixture until it is combined and then pour in the vanilla.
BEAT in the canned pumpkin.
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.
DIVIDE the batter by pouring it into 2 Reynolds Kitchens® Loaf Pans with Parchment Lining.
BAKE at 350° for 45 to 50 minutes or until the top is browned and the center is firm.