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    1 15-ounce can pumpkin puree

    1/2 cup vegetable or another neutral

    cooking oil

    3 large eggs

    1 2/3 cups granulated sugar

    1 1/2 teaspoons baking powder

    3/4 teaspoon baking soda

    3/4 teaspoon fine sea or table salt

    3/4 teaspoon ground cinnamon

    1/2 tsp pumpkin pie spice

    2 1/4 cups all-purpose flour


    1 tablespoon (12 grams) granulated


    1 teaspoon ground cinnamon



    Heat oven to 350 degrees F. Spray a 6-cup loaf

    pan with nonstick spray.

    In a large bowl, whisk together pumpkin, oil,

    eggs and sugar until smooth. Sprinkle baking

    powder, baking soda, salt, cinanmon, pumpkin

    pie spice over batter and whisk until

    well-combined. Add flour and stir with a spoon,

    just until mixed. Scrape into prepared pan and

    smooth the top. In a small dish, or empty

    measuring cup, stir sugar and cinnamon

    together. Sprinkle over top of batter.

    Bake bread for 65 to 75 minutes until a tester

    poked into cake comes out clean.