Ingredients
5 large eggs, room temperature
1, 15 oz. can 100% pumpkin puree
1/2 cup canola oil
1/4 cup melted butter, unsalted, slightly cooled
1/2 cup brown sugar, packed (dark or light)
1 tsp. pure vanilla extract
2 cups all-purpose flour, spooned and leveled
1 cup granulated sugar
1, 5.1 oz. package instant vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 Tbsp. granulated sugar
1 tsp. ground cinnamon
Instructions
Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)
Gradually beat dry ingredients into the wet ingredients until incorporated.
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.
Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.
Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.