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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, cinnamon, 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.