1 ½ cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp pumpkin pie spice
2 eggs
1 cup brown sugar
½ cup white granulated sugar
½ cup unsalted butter, or one stick of softened
1 tbsp vanilla extract
1 ½ cup canned pumpkin
Preheat your oven to 350 degrees F.
Line your small (6-cup or 8 ½ by 4 ½-inch) bread loaf pan with parchment paper or with butter and flour.
Mix together your flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl until well combined.
In a separate bowl, whip your brown and white sugars with the room- temperature butter.
Once the butter-sugar mix has become creamy, beat in the eggs, one at a time, and add the vanilla extract.
Spoon the flour mixture into the wet ingredients while continuing to mix until just combined.
Stir the pumpkin puree in gently, without beating the mixture further.
Pour the batter into your prepared pan and bake for 45 minutes or until you can insert a toothpick into the loaf and pull it out clean.
Cool for 10 to 15 minutes and serve with cream cheese, butter, or a sprinkle of cinnamon sugar.
Sugar: 41g
:
Calcium: 58mg
Calories: 377kcal
Carbohydrates: 62g
Cholesterol: 71mg
Fat: 13g
Fiber: 2g
Iron: 2mg
Potassium: 171mg
Protein: 4g
Saturated Fat: 8g
Sodium: 195mg
Vitamin A: 7563IU
Vitamin C: 2mg
