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| Prep Time Cook Time |
Servings 14 | Difficulty Easy |
Ingredients
- 1-½ cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- ¾ teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Clove
- ¼ teaspoons Ground Allspice
- ½ teaspoons Salt
- 4 whole Eggs
- 1 cup Sugar
- ¼ cups Brown Sugar
- ½ teaspoons Vanilla
- 1-½ cup Pumpkin Puree
- ¾ cups Vegetable Oil
Preparation Instructions
1. Preheat oven to 350 degrees.
2. First, combine the flour, baking powder, baking soda, spices, and salt in a bowl.
3. In a separate bowl, beat the eggs, sugars, and vanilla.
4. Slowly add in the dry mixture.
5. Add the pumpkin puree and oil.
6. Pour into a greased loaf pan.
7. Bake for 60 minutes or until the top is brown.
I’ve found this recipe makes more than enough for one whole loaf, and enough for a bit more. I decided to use the extra to make mini muffins. If you do this, the temperature of 350F is fine, but they bake much quicker—in about 10 to 15 minutes.
