Ingredients
- 3 Cups Sugar
- 1 Cup Canola Oil
- 3 Large Eggs Lightly beaten
- 1 16 ounce can Pumpkin
- 3 Cups Flour
- 1 Teaspoon Cinnamon
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoos Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon salt
- 1 Cup Roasted Salted Pepitas
Servings: Loaves
Instructions
- Preheat oven to 350 degrees. Spray and lightly flour two 9X5 or eight mini loaf pans. Whisk flour, cinnamon, spice blend, baking soda & powder and salt together in a medium bowl, and set aside.
- in a large bowl beat together the sugar and oil. Mix in the eggs and pumpkin. Add the dry ingredients and stir just to combine. Mix in the Pepitas (I left them whole, but you could coarsley chop them).
- Divide the batter evenly into whatever loaf pans you are using. Bake approximately 1 hour for large pans; approximately 30 minutes for minis. The loaves are done when a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes. Use a thin sharp knife to go around the edges of the pans. turn the loaves out and cool completely on the racks
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