I’m still on this leftover/not wasting food trend, so please indulge me.
This recipe isn’t overly sweet and you can taste the delicate flavor of autumn’s most popular squash: the pumpkin. Its incredibly moist and goes well when eaten warm with a hot cup of tea. My mom, however, took her slice with a cup of coffee. Here you go–
- 4 eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon of vanilla
1. Line loaf pan with parchment paper or grease well on all sides. Preheat oven to 350 degrees.
2. Sift together flour, baking soda, salt and pumpkin spice.
3. Mix sugar, eggs, oil, vanilla with an electric hand mixer. Add these ingredients to the canned pumpkin and mix a little more. Add the dry ingredients and combine well.
4. Pour batter into the lined loaf pan and bake in the center of the oven at 350 degrees for about 55 minutes. Done when toothpick comes out clean.