Categories: Breakfast, Pumpkin, Quick Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1/3 cup vegetable oil or 1/3 cup canola oil
• 1 2/3 cups sugar
• 1 1/3 cups packed light brown sugar
• 2 cups pumpkin puree
• 4 eggs
• 1/3 cup water
• 1/3 cup buttermilk

Directions

1. Preheat oven to 350°; lightly grease and flour two 9 × 5 inch loaf pans.

2. Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.

3. Using a stand mixer with paddle attachment, mix the oil, sugar, brown sugar, and pumpkin puree on medium-low speed until well blended, about 2 minutes.

4. Crack the eggs into a liquid measuring cup; whisk together.

5. With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next; scrape the bottom and sides of the bowl.

6. Add 1/3 dry ingredients and mix briefly on low speed, then add water; mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.

7. Add the remaining dry ingredients and mix just until combined.

8. Scrape the sides of the bowl and then divide the batter between the prepared pans.

9. Bake for 60-75 minutes, rotating the pans every 20 minutes or so.

10. The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.

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