This easy batter mixes up in one bowl. Makes 2 loaves. You'll need two 9x5 loaf pans. Enjoy plain or add in some raisins, dried cranberries, nuts and/or chocolate chips.
3 1/2cupsall purpose flour
1 1/2tsptable salt
1tspcinnamon *see Notes
1tspnutmeg *see Notes
1tspcloves *see Notes
1 1/2cupwhite granulated sugar
1 1/2cuplight brown sugarpacked
1cupvegetable, canola or other neutral oil
2cupcanned pumpkin pureenot pie filling
1cupraisins or dried cranberries OPTIONAL
1cupwalnuts or pecans OPTIONAL
Grease two 9x5-inch loaf pans and set aside.
Preheat oven to 350F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the white and brown sugar and and mix well to combine. Add the oil and pumpkin and stir until well combined. Add eggs one at a time, blending/whisking thoroughly after each addition, until batter is smooth. Stir in any add-ins you are using (raisins, dried cranberries, nuts or chocolate chips - up to 2 cups total).
Pour into your two prepared loaf pans, dividing it evenly between the two pans.
Bake at 350F for 50-60 minutes, or until tester inserted in the middle comes out clean. Let cool in pans for 5 minutes, then remove from pans and cool completely on a cooling rack.
Tweak the spicing to your tastes! I am not a huge fan of cloves, so I just add a pinch. If you are clove lover, add up to 1 tsp. I sometimes only add 1/2 tsp nutmeg, depending on how spicy I'm wanting the bread. If you are spicy pumpkin bread lover, add a heaping tsp of each of the 3 spices.Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips on making this recipe.