Cinnamon & Nutmeg Pumpkin Bread

This pumpkin bread recipe is the perfect taste of Fall. It is super easy and fast to make and you can enjoy this for breakfast or as a snack throughout the day. Make 18 muffins, 2 mini loaves, or 1 large loaf.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon all-spice (or cloves if you would like)
• 3/4 cup vegetable oil
• 3/4 cup canned pumpkin puree
• 4 eggs
• 1 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• Raw pumpkin seeds for sprinkling on top (pepitas)

Step One: Preheat the oven to 350 degrees.

Step Two: In a Kitchen Aid mixer bowl add the eggs, white and brown sugar, and vanilla extract and mix on medium speed until well combined. Add the pumpkin puree and vegetable oil, mix.

Step Three: Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and all-spice to the bowl. Mix well on medium speed.

Step Four: Pour the batter into one large bread pan – two mini bread pans – or 18 muffin tins. Sprinkle the top with raw pumpkin seeds (this adds great texture).

One large loaf: Bake for 60-70 minutes.

Two mini loaves: Bake for 30-35 minutes.

Muffins: Bake for 22-24 minutes.

Step Five: Remove from the oven and let cool for at least 5-10 minutes.

Enjoy!