The Most Delicious Pumpkin Recipe I am OBSESSED with and know you will be too

I have a pumpkin bread base I am OBSESSED WITH. This is the most perfectly moist pumpkin bread you will ever eat. And it can be used as muffins, cake, or bread. The base is exactly the same, the cook time will alter a little bit depending on if you are making bread, muffins, or cake. For bread or cake, bake for 1 hour, for muffins, bake for 30 minutes. Bake until a toothpick comes out clean. Top with frosting and pecans plus a drizzle of honey or caramel to make it extra delicious! This is my go-to fall comfort recipe! I doubled the recipe in the video because I like to make a batch for myself and give a batch away to a friend every time, I make this. For a single batch, use the recipe below and add to muffin tin, cake pan, or bread pan.

WET INGREDIENTS:

• 1 can 15 oz pumpkin puree
• 2 eggs
• 1 cup sugar
• 1/3 cup olive oil
• splash of vanilla

DRY INGREDIENTS:

• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt

(add ins or toppings of choice, pecans, chocolate chips, brown sugar sprinkle, cream cheese frosting, caramel, honey, butter, etc)

DIRECTIONS:

1. Cream together all wet ingredients until smooth in a large bowl.

2. sprinkle all dry ingredients over the top of the creamed wet ingredients.

3. fold the dry into the wet ingredients with a wooden spoon until smooth.

4. Add in an add ins of choice. about 1/2 cup is all you need.

4. Add to a parchment lined bread pan or cake pan. Bake for 1 hour. Alternatively, add to muffin lined muffin tin and bake for 30 minutes if making muffins. Drizzle softened with cream cheese frosting, caramel or honey and some more crushed pecans of toppings of choice. Or just serve with some butter. This recipe is a staple, and I make it all year long. It's truly one of Ryden's favorite recipes! And the greatest part about it, is that it is so versatile and you can switch it up with any toppings or add ins of your liking.