1 1/4 cup (8.75 ounces) granulated white sugar
1 1/2 teaspoons (6 grams) baking powder
1/4 teaspoon (1 gram) salt
1 teaspoon Penzey's pie spice or ground cinnamon
2 large (100 grams) eggs, lightly beaten
1/2 cup (110 grams) vegetable oil
1 1/2 cups (360 ml) (375 grams) pumpkin puree or mashed leftover baked sweet potato
1 teaspoon (4 grams) pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pie spice or ground cinnamon.
In a medium-sized bowl combine the pumpkin or sweet potato, beaten eggs, oil, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan, smoothing the top with the back of a spoon. Bake until bread is golden brown and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. The center of the bread should read 200 degrees on an instant read thermometer. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
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