Eating a slice of pumpkin bread gives me the ultimate food warm and fuzzies. [gallery ids="3462,3457,3464,3467,3469,3472,3473,3474,3476,3478,3475"]

Scale

15 ounces Libby’s pumpkin

4 eggs

3/4 cup sugar

3/4 cup brown sugar

1 cup + 2 Tbs canola oil

2 tsp vanilla extract

1 cup cake flour

1 1/4 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

2 tsp cinnamon

1/4 tsp + 1/8 tsp cloves

1/2 tsp ginger

1/4 tsp nutmeg

1/16 tsp allspice

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Preheat oven to 350 degrees F.
In a large bowl, combine the pumpkin and eggs. Beat until well combined.
Add the sugar and brown sugar. Mix to combine.
Add the canola oil and vanilla extract. Mix to combine.
Add the remaining ingredients and mix to combine.
Spray a Bundt pan with cooking spray. Pour the batter into the Bundt pan.
Bake for 35-40 minutes. Immediately invert onto a plate and cover with press and seal.

Keywords: Thanksgiving food, Fall food, Dessert