You know it's fall when every baking blog you follow is posting recipes of pumpkin spice everything. I think it's a bit overdone, to be honest. I mean, I don't even really like pumpkin. But, I could always go for a nice, cakey slice of pumpkin bread. For all you coffee-lovers, maybe a cappuccino on the side, then you really know it's fall.
This recipe is really simple! In case you have trouble finding it, pumpkin pie spice can be found in the baking aisle with all the other spices and is a nice alternative to buying every fall spice (which gets expensive, spices aren't cheap). If you don't have pumpkin pie spice, it's really just a combination of spices that you can look up the exact ratio to online if you don't feel like going out to buy it and you do have all those on hand. I'm currently a college student, so I do not.
Make sure to follow me on Instagram @katherineom27 if you want to see the awesome things I make! I also have a Pinterest, which if you don't have one it's a great Sunday-afternoon activity! It's worth it. You get to look at food porn in your free time.
- 1 cup oil
- 1¾ cups granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 2 cups (one 15-ounce can) pumpkin
- 2/3 cup water
- 3-1/3 cups flour
- ½ tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. salt
- ½ tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Preheat the oven to 350°F and spray two 9x5-in. loaf pans with nonstick spray. In a large bowl, whisk together the oil, sugars, eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and vanilla extract. Mix with a rubber spatula until combined well. Pour evenly between the two loaf pans.
Bake for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean. Let cool before removing from the pans (or you can just cut slices right out of the pans).