Pumpkin Bread

Preheat oven to 350°F. Spray two 9” x 5” loaf pans and coat with granulated sugar. Tap out any excess sugar. You can use it in the recipe if you want!

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt and spices. Set aside.

In a separate large bowl, whisk together light brown sugar, sugar, oil, and eggs until smooth and no streaks of egg are visible. Whisk in pumpkin puree and water.

Whisk dry ingredients in to pumpkin mixture until partially incorporated. Tap out the whisk and finish mixing with a rubber spatula until the batter is smooth.

Divide between the two pans. The amount of batter in each pan will effect the bake time. To easily divide the batter between two pans, use a kitchen scale! Each one will take approximately 1,030 g.

Bake in preheated oven for 45-60 minutes, rotating about halfway through. The pumpkin bread is done when a cake tester is inserted into the center and comes out clean or with just a few clinging crumbs. No wet streaks! You can also use a paring knife or toothpick.

Cool 10 minutes in the pan then turn out to finish cooling completely on a wire rack.