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
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Preheat oven to 350°; lightly grease and flour two 9 × 5 inch loaf pans.
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Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
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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.
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Crack the eggs into a liquid measuring cup; whisk together.
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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.
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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.
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Add the remaining dry ingredients and mix just until combined.
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Scrape the sides of the bowl and then divide the batter between the prepared pans.
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Bake for 60-75 minutes, rotating the pans every 20 minutes or so.
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The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.