Pumpkin Bread

I've made this bread from Sprinkle Bakes three times in as many weeks. It's moist, delicious and perfectly spiced (though I may add just a bit extra of the seasoning). I ran out of pumpkin pie spice the last time and subbed in chai seasoning, which worked perfectly. 

Teddy especially can't get enough of this, requesting piece after piece.

Pumpkin Bread

3 cups flour

2 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

1 1/2 Tbsp. pumpkin pie spice

1 cup sugar

1/2 cup brown sugar

2/3 cup vegetable oil

3 eggs

1 cup canned pumpkin puree

1 cup mashed bananas (overripe - about 2-3 medium bananas)

1/4 cup pepitas

Preheat oven to 350°F. Grease two 8 x 4 loaf pans (and I like to line them with a sheet of parchment paper across the wide way to make for easy removal). 

Whisk together dry ingredients, and set aside. In a separate bowl, combine all liquid ingredients until well mixed. Stir gently into flour mixture until combined. Divide batter evenly between prepared pans, and top with pepitas.

Bake 45 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool on wire racks for 5 minutes, and then carefully remove breads from pans to cool completely on wire racks. Makes 2 delicious loaves.