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5 large eggs, room temperature

1, 15 oz. can 100% pumpkin puree

½ cup canola oil

¼ cup melted butter, unsalted, slightly cooled

½ cup brown sugar, packed (dark or light)

1 tsp. pure vanilla extract

2 cups all-purpose flour, spooned and leveled

1 cup granulated sugar

1, 5.1 oz. package instant vanilla pudding mix

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. baking powder

½ tsp. salt

½ tsp. ground nutmeg

1 Tbsp. granulated sugar (for cinnamon sugar topping, optional)

1 tsp. ground cinnamon (for cinnamon sugar topping, optional)

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Instructions

1. Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.

   5 large eggs, room temperature

2. Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.

   1, 15 oz. can 100% pumpkin puree, ½ cup canola oil, ¼ cup melted butter, unsalted, slightly cooled, ½ cup brown sugar, packed (dark or light), 1 tsp. pure vanilla extract

3. Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)

   2 cups all-purpose flour, spooned and leveled, 1 cup granulated sugar, 1, 5.1 oz. package instant vanilla pudding mix, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. baking powder, ½ tsp. salt, ½ tsp. ground nutmeg

4. Gradually beat dry ingredients into the wet ingredients until incorporated.

5. Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.

6. Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.

   1 Tbsp. granulated sugar, 1 tsp. ground cinnamon

7. Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.

notes

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This recipe makes 2 loaves. If you'd like to make into 5 smaller mini loaves for gift giving, use 5 x 3 inch mini loaf pans and bake for 45-50 minutes or until toothpick inserted in the center comes out clean. 

*Note about baking time: Some ovens may require less time. You can check to see if your loaf is done around 55-60 minutes. 

Storage: store at room temperature for 3-4 days in a sealed baggie or container or in the fridge for 1 week. To freeze, allow the bread to cool completely, wrap in plastic wrap then place in a baggie and freeze for 2-3 months. 

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