Step 1

Preheat the oven to 350°F.

Step 2

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Step 3

Place the canola oil, brown sugar, granulated sugar, eggs, pumpkin puree, milk, and vanilla in a large mixing bowl. Whisk vigorously until smooth and combined.

Step 4

Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.

Step 5

Pour the batter into the prepared loaf pan.

Step 6

Bake the pumpkin bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

Step 7

Check to see that bread is done. Remove from oven or add time as needed.

Step 8

Allow bread to rest in the pan for 10 minutes, then release onto a cooling rack.

Step 9

Allow bread to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top plastic bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.