Name: Pumpkin Bread Recipe Recipe
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tsp baking soda, sifted to eliminate lumps; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp ground cloves, optional; 1/2 tsp ground nutmeg, optional; 1/2 tsp fine sea salt; 3 large eggs, room temperature; 1 cup extra light olive oil, (or vegetable or corn oil); 15 oz pumpkin puree

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda, sifted to eliminate lumps
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves, optional
1/2 tsp ground nutmeg, optional
1/2 tsp fine sea salt
3 large eggs, room temperature
1 cup extra light olive oil, (or vegetable or corn oil)
15 oz pumpkin puree

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Instructions

1. Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2″x4 1/2″ bread pans.
2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.

Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.