I don't have a metal bread pan. I used my clay meatloaf pan which may have contributed to the fact that this loaf did not cook all the way through. It was supposed to bake for 70 minutes but in less than an hour, I could smell it, a sure sign that it was done. Sure enough, when I checked it, the edges were brown and overcooking. I think this needed a lower oven temperature. I'm not even going to bother trying this again at a lower temperature. It's just not that good.
Verdict: What were they thinking???
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla
3/4 cups canned pumpkin
3/4 cup vegetable oil
Preheat oven to 350 degrees F.
Combine flour, baking soda, baking powder, and salt in a medium bowl.
Beat eggs, sugars and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well.
Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2" x 4 1/2" loaf pan. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.
When the bread s cool, remove it from the loaf pan and use a bread knife to slice it into 1-inch thick slices.
Makes 8 slices.
Tidbits: This bread freezes perfectly. Simply seal any leftover slices in a zip top bag or wrap them in plastic ahd pop them into the chiller. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven.
Recycle: vanilla bottle, vegetable oil bottle, pumpkin can