Francine Roberts Bryson has done it again – and by it I mean came up with another delicious recipe for us to try. Take your culinary skills to the next level with her Pumpkin Pie Bread recipe.
1 cup vegetable oil plus more for the pans
2 cups pure pumpkin puree ( from 2 12-ounce cans)
2 2/3 cups granulated sugar
4 large eggs
3 cups plus 3 tablespoons all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice
Preheat the oven to 350 F.
Grease 2 9×5 inch loaf pans.
Whisk together the pumpkin, oil, sugar, and eggs. Stir in the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well blended.
Divide the batter evenly between the prepared pans.
Bake until the top of each loaf is a deep reddish-orange color and springs back when pressed and a cake tester or toothpick inserted in the center of the bread comes out clean, 45 to 50 minutes.
Let the loaves cool on wire racks.
Makes two 9×5 loaves.
Recipe courtesy of Francine Roberts Bryson