Preheat oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
5 large eggs
Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
1 (15 oz.) can 100% pumpkin puree, 1/2 cup canola oil, 1/4 cup melted butter, unsalted, 1/2 cup brown sugar, packed, 1 tsp. vanilla extract
Mix the dry ingredients together in a medium bowl.
2 cups All-Purpose flour, 1 cup white sugar, 1 (5.1 oz.) package instant vanilla pudding mix, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. nutmeg
Gradually beat dry ingredients into the wet ingredients until incorporated.
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray.
Pour batter into prepared pans. Sprinkle the top with a cinnamon & sugar mixture if desired.
1 Tbsp. sugar, 1 tsp. cinnamon
Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving. Store in the refrigerator.