540 g roasted pumpkin puree
213 g dark brown sugar
50 g white sugar
½ c sunflower oil
7 g pumpkin spice
11 g baking powder
3 g salt
288 g flour
11 g vanilla
*sprinkle of additional sugar and pumpkin spice
Mix wet ingredients together in a bowl separately.
Mix dry ingredients together in a bowl separately
Fold together both wet and dry ingredients together, careful to not overmix.
Lay a small sheet of parchment paper in the loaf pan to come up the sides of the pan.
Season small loaf pan with nonstick pan spray and add sprinkle of sugar and pumpkin spice to bottom and sides of loaf pan.
Add batter up to three quarter height of pan.
Bake in oven at 325 degrees for 1 hour 15 minutes +
Check doneness of bread with pick inserted into center of loaf.
When it comes out clean it is done.
Enjoy it warm with a crumbly cake texture.
Allow to cool before slicing.