Ingredients
1¾cupsall purpose flour
1tbsppumpkin pie spice
1tspbaking soda
1tspground cinnamon
½tspbaking powder
1cupgranulated white sugar
½cuplight brown sugar,packed
½cupbutter,melted
1cuppumpkin puree
2large eggs
1tspvanilla extract
Preparation
Prepare oven and bread pan. Heat oven to 350 degrees F. Line a 9×5-inch bread pan with parchment or mist with cooking spray.
In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt until combined. Set aside.
In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until evenly combined. Add in the pumpkin purée, eggs, and vanilla, and stir until evenly combined.
Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. (Avoid over-mixing.)
Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Transfer the pan to a wire baking rack and let the bread cool for 10 minutes. Then, run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5 to 10 more minutes.
Slice, serve, and enjoy!
