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Preheat the oven to 325ºF. Grease and flour two 8 ½x 4 ½" loaf pans. Line with parchment paper for easy removal if desired.
In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. 1 cup coconut oil , 2 cups granulated sugar,3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Divide the mixture between the two pans.
Bake for 45-50 minutes or until a toothpick (or cake tester) inserted in the center of the loaf comes out clean. If the bread looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking.
Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Sprinkle the top with powdered sugar, if desired.