- 2 c. all purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 large eggs
- 1 can (15 oz.) canned pumpkin
- 3/4 c. granulated sugar
- 1/2 c. packed brown sugar
- 1/2 c. evaporated milk (NOT sweetened condensed)
- 2 tbsp. vegetable oil
- 1/4 c. chopped nuts (optional)
Preheat oven to 350 degrees F. Grease 9x5- inch loaf pan.
Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in a large mixing bowl. Add flour mixture to wet ingredients. Mix until just moistened. Pour into prepared loaf pan; sprinkle with nuts (optional ingredient) and pat them down slightly into batter.
Bake for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove to wire rack to cool completely.
NOTE: I doubled this recipe and it worked out just fine. I did not add nuts since there are nut allergies in my family, but I'm sure it would be equally delicious. I also baked them slightly longer (about 5-10 minutes extra) than the recipe suggested. If you like more of a "spice" flavor in your pumpkin bread, then add extra cinnamon or pumpkin pie spice. If you don't have pumpkin pie spice, click here to make your own blend.
This bread is much better the next day. Wrap it in plastic wrap and allow the crisp edges to soften- yum! Also, it needs to be refrigerated if it's not going to be eaten within 2 days.