Makes : 2 loaves Prep time: 15 minutes Bake time: 45 to 50 minutes
3 cups cake flour
2 teaspoons cinnamon
1 and 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup canola oil
1 teaspoon vanilla extract
3 large eggs
16 ounces of pumpkin puree
Dixie Crystals Turbinado Sugar for generously sprinkling over the loaves
Preheat your oven to 350 degrees. Oil two loaf pans well and set aside.
In a medium bowl, whisk together all of the dry ingredients, except for the granulated sugar, until the spices are blended well.
In a large bowl, add your eggs, oil, pumpkin and vanilla extract. Whisk until everything is combined. Add in the 3 cups of sugar and whisk until mixed well.
Slowly add in all of the dry ingredients and stir until just combined. Make sure NOT to over mix the batter because it will cause your breads to be tough.
Divide the mixture between your oiled pans. Spread the batter out so it is even.
Generously sprinkle the turbinado sugar over the batter. You can use as much or as little as you like. I used quite a bit because my husband loves things extra sweet 🙂
Bake the loaves for 40 to 50 minutes, depending on your oven. You can check the doneness by using a skewer to check the middle to make sure it comes out clean.
Rest the loaves in the pan for 10 to 15 minutes, then turn them out onto a baking rack to continue to cool. You can freeze one loaf in wax paper and foil for up to a month!