I love making bread because the kids love them and they’re so easy, moist and flavourful! This pumpkin bread is easy and it makes 2 loaves.
You will need:
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 3 1/3 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- 2/3 cup water
- 1 can pure pumpkin, 15 oz (just under 2 cups)
Preheat oven to 350ºF and grease and set aside two loaf pans, or line with wax paper (a favourite baking hack of mine!). In a large mixing bowl (I use my stand mixer) beat the sugar and canola oil on medium speed. Add all eggs and beat well.
In a separate bowl, mix flour, baking soda, salt and pumpkin pie spices. Alternately add flour mixture and water to sugar mixture. Beat on low speed until just combined. Add in pumpkin and mix until combined. Divide batter equally into prepared pans.
Bake for 55-65 minutes or until a toothpick or cake tester inserted near center comes out clean. Cool on wire racks in pans for 10 minutes, remove and let completely cool on racks. I have forgotten many times and have let cool completely in the pans, no problems doing that either! Recommended to store overnight before slicing and serving.
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 3⅓ cups flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- ⅔ cup water
- 1 can pure pumpkin, 15 oz (just under 2 cups)
- Preheat oven to 350ºF and grease and set aside two loaf pans, or line with wax paper (a favourite baking hack of mine!).
- In a large mixing bowl (I use my stand mixer) beat the sugar and canola oil on medium speed. Add all eggs and beat well.
- In a separate bowl, mix flour, baking soda, salt and pumpkin pie spices.
- Alternately add flour mixture and water to sugar mixture and beat on low speed until just combined.
- Add in pumpkin and mix until combined. Divide batter equally into prepared pans.
- Bake for 55-65 minutes or until a toothpick or cake tester inserted near center comes out clean.
- Cool on wire racks in pans for 10 minutes, remove and let completely cool on racks. I have forgotten many times and have let cool completely in the pans, no problems doing that either! Recommended to store overnight before slicing and serving.
Enjoy!
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Hi Sarah
Darren and I and the boys were recently in Canada for a visit. We were staying in Jasper for a few days and were munching on our breakfast at a local bakery. Enjoying baked goods with flour when I picked up a free copy of the Edmonton Journal and saw YOU on the front page of one of the cover pages. Great job! I too hate how people talk about the evils of bread and such. No offence to those with gluten allergies. I really feel quite bad for our poor farmers. I too remember the days when eggs were evil and they were going to be the death of us. This too shall pass. Bad information eventually blows over. Your recipe looks wonderful. Take care. Go Oilers Go….please.
Lue