Ingredients
Wet Ingredients
- 5 large eggs
- 1 (15 oz.) can 100% pumpkin puree
- 1/2 cup canola oil
- 1/4 cup melted butter, unsalted
- 1/2 cup brown sugar, packed
- 1 tsp. vanilla extract
Dry Ingredients
- 2 cups flour (I have used bread flour or all purpose)
- 1 cup white sugar
- 1 (5.1 oz.) package instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
Cinnamon sugar topping
- 1 Tbsp. sugar
- 1 tsp. cinnamon
Instructions
- Preheat oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
- Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
- Mix the dry ingredients together in a medium bowl.
- Gradually beat dry ingredients into the wet ingredients until incorporated.
- Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray. (note, you may make one loaf at a time and save the batter in the fridge)
- Pour batter into prepared pans. Sprinkle the top with a cinnamon & sugar topping
- Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving. Store in the refrigerator.
