Source: https://natashaskitchen.com/pumpkin-bread/ Servings: 16 slices (2 loaves)

Prep: 10 min

Cook: 50 min

Ingredients

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin puree
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F. Grease two 9x5 loaf pans.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, whisk together eggs, oil, pumpkin puree, and vanilla.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly between the two prepared loaf pans.
6. Bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pans for 10 minutes, then transfer to a wire rack.

Storage: Room temperature 3–5 days. Freeze up to 3 months.

Nutrition (per slice)

Calories: 271