½ cup chopped pecans, walnuts, and/or chocolate chips (optional)
Instructions
Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
In a medium bowl, mix the flour, pumpkin pie spice, salt, baking soda, baking powder, and set aside.
In the bowl of a stand mixer with the wire whisk attached, put in sugar, softened butter, eggs, and vanilla extract. Cream these four ingredients together on medium speed until fluffy. Add the pumpkin puree and combine well.
In three batches, add the dry ingredients and mix until each batch is just incorporated, scraping the sides between each batch.
If using pecans or walnuts, pour half of the batter into a one of the prepared pans, then fold nuts into the remaining batter and pour it into the other prepared pan. Bake side-by-side for at least one hour or until an inserted knife comes out clean the top is golden.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/ultimatt-pumpkin-bread/