Categories: Breakfast

Ingredients

• 2 cups sugar
• 1 cup canola oil
• 2/3 cup beer, at room temp
• 1/4 cup honey
• 4 large eggs
• 15 oz. can pumpkin
• 3 1/2 cups all-purpose flour
• 2 tsp table salt
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• Shortening

Directions

1. eheat oven to 350. Beat first 4 ingredients at medium speed with a heavy-duty electric mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and beat at low speed just until blended.

2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture and beat at low speed just until blended. Divide batter between 2 greased (with shortening) and floured 9×5-inch loaf pans.

3. Bake at 350 for 55 minutes to 1 hour and 10 minutes, shielding with foil after 45-50 minutes. Cool bread in pans on a wire rack 10 minutes. Remove from pan and cool 30 minutes before slicing.

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