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Best Pumpkin Bread

Normally, when making pumpkin or banana bread for myself, I make a healthy version with no fat and whole wheat flour, but when giving pumpkin bread as a gift, this is the recipe I use. It's Soooo Yummy and super super moist. Make it a day in advance of when you want to eat it/give it because it gets even tastier. Better yet, make two loaves, one for now and one for later. And that way, you get to use the entire can of pumpkin.

Ingredients:

1 2/3 cup all purpose flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

1/2 tsp. salt

1 1/2 cups white sugar

2 eggs

1 tsp. vanilla extract

1/2 cup vegetable or canola oil

1 cup canned pumpkin (you can eyeball about half the can)

Directions:

1. In a small bowl, whisk together flour, soda, pumpkin pie spice, and salt.

2. In a large mixing bowl, beat eggs and sugar for a few minutes until light and fluffy. Blend in vanilla, and drizzle in oil while beating mixture. Beat in pumpkin until incorporated.

3. Fold in dry mixture just until combined and pour into lightly greased 8x4 loaf pan. Sprinkle with a mixture of sugar and pumpkin pie spice: 1 heaping Tablespoon granulated sugar mixed with 2 teaspoons pumpkin pie spice. Sprinkle generously on top of batter. (I woudln't skip this step because it adds such a great flavor and a wonderful little crunch. It is always the part that is commented on most when people try the bread.)

4. Bake for about an hour at 350. (checking after 45 minutes or so to make sure it isn't browning to much. I usually cover my bread loosley with tinfoil for the last 10 minutes of baking) use the toothpick test to check for doneness but don't cook for too long because you want it to be moist and delicious!!!!