Pumpkin Bread
3 cups sugar
1 cup vegetable oil
4 eggs beaten
1 15oz. can pumpkin
3 ½ tsp. Baker's Spice Blend
2 oz. Pumpkin Powder
2 tsp. Himalayan Fine Mineral Salt
3 ½ cups flour
2 tsp. baking soda
1 tsp. baking powder
2⁄3 cup water
Powdered Sugar
1 cup vegetable oil
4 eggs beaten
1 15oz. can pumpkin
3 ½ tsp. Baker's Spice Blend
2 oz. Pumpkin Powder
2 tsp. Himalayan Fine Mineral Salt
3 ½ cups flour
2 tsp. baking soda
1 tsp. baking powder
2⁄3 cup water
Powdered Sugar
PREHEAT oven to 350°F.
MIX sugar and oil together in a medium bowl. Add eggs and pumpkin puree; mix until well combined.
MIX together dry ingredients, Baker's Spice Blend, Pumpkin Powder, and Himalayan Fine Mineral Salt in a separate bowl.
ADD dry ingredients and water to creamed pumpkin mixture, alternating between the two and mixing in between. Mix until dry ingredients are moistened.
POUR into two well-greased and floured 9 x 5†loaf pans, or four mini loaf pans. Bake for 1 hour, or until knife comes out clean when inserted.
LET stand 10 mins. Remove from pan to cool.
OPTIONAL: Lightly dust the top of the loaf with powdered sugar using a fine mesh strainer.
MIX sugar and oil together in a medium bowl. Add eggs and pumpkin puree; mix until well combined.
MIX together dry ingredients, Baker's Spice Blend, Pumpkin Powder, and Himalayan Fine Mineral Salt in a separate bowl.
ADD dry ingredients and water to creamed pumpkin mixture, alternating between the two and mixing in between. Mix until dry ingredients are moistened.
POUR into two well-greased and floured 9 x 5†loaf pans, or four mini loaf pans. Bake for 1 hour, or until knife comes out clean when inserted.
LET stand 10 mins. Remove from pan to cool.
OPTIONAL: Lightly dust the top of the loaf with powdered sugar using a fine mesh strainer.