⅓cupoil(neutral e.g. canola, grapeseed, sunflower, coconut)
2eggs
½cup (105 grams)white sugar
¼cup (50 grams)brown sugar
1teaspoonvanilla extract
1 ½cups (210 grams)plain flour
2teaspoonspumpkin pie spice
1teaspoonbaking soda
¼teaspoonsalt
Instructions
Pre-heat the oven to 180°C/350°F and grease or line a loaf tin.
Add the pumpkin, oil, eggs, sugar and vanilla to a large bowl and whisk together.
Add the flour, pumpkin pie spice, baking soda and salt to the bowl and whisk together again, until all ingredients are combined.
Pour the mixture into the prepared tin and bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes before turning out onto a cooling rack.
Slice and serve immediately, or keep in an airtight container at room temperature for 5 days.
You may also wrap and freeze the whole loaf, or individual pieces that can be pulled out of the freezer and put straight into a lunchbox.