2 cups of flour
2 teaspoons cinnamon
1 teaspoon pumpkin spice
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups of sugar (granulated)
¾ cup canna oil (of your choice)
1 ½ teaspoon vanilla
3 cups of pumpkin (raw & shredded)
Pre-Heat: 350 degrees
Bake: 80 minutes, or until a toothpick comes out clean from the center.
Yield: 2 loaves or 2 dozen muffins
Remember: when baking anything, mix the dry ingredients and wet ingredients separately before combining. In a medium bowl combine eggs, sugar, canna oil, vanilla, and lastly your shredded pumpkin.In a separate bowl combine flour, salt, cinnamon, pumpkin spice, baking powder, baking soda. Slowly incorporate your dry ingredients into your wet ingredients. Add your mixture to a lightly greased loaf pan.
Bonus: During the holidays, I always like to double the recipe and make Pumpkin Bread Pudding.
Just cut your loaves into larger cubes and place them in a casserole dish. Make 2 boxes of the stove top pudding — instant just doesn’t taste the same to me — and pour over the pumpkin bread. Lightly fold the pudding into the bread. Bake at 350 for about 35 minutes.