4.8
(4)
Your folders
Your folders
Export 10 ingredients for grocery delivery
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.
Your folders
paleorunningmomma.com
4.6
(78)
60 minutes
Your folders
allrecipes.com
4.7
(99)
50 minutes
Your folders
minimalistbaker.com
4.8
(137)
60 minutes
Your folders
savorynothings.com
4.7
(68)
20 minutes
Your folders
minimalistbaker.com
Your folders
cooking.nytimes.com
5.0
(4.1k)
Your folders
cooking.nytimes.com
5.0
(2.6k)
Your folders
lifeasastrawberry.com
4.3
(9)
Your folders
easiereats.com
5.0
(1)
45 minutes
Your folders
kingarthurbaking.com
4.7
(132)
1 hours, 5 minutes
Your folders
allrecipes.com
4.0
(117)
1 hours, 5 minutes
Your folders
iambaker.net
4.9
(28)
40 minutes
Your folders
myrecipes.com
4.5
(38)
Your folders
iambaker.net
4.9
(75)
30 minutes
Your folders
aheadofthyme.com
55 minutes
Your folders
delicious.com.au
3.6
(3)
90 minutes
Your folders
gonnawantseconds.com
60 minutes
Your folders
mybakingaddiction.com
4.5
(239)
1 hours
Your folders
onceuponachef.com
65 minutes