📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier removal later. (I always do this to avoid that dreaded sticking situation!)
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure everything is well combined. This step is important, folks—lumpy spice is not good spice!
3. In a separate medium bowl, whisk together the oil, sugar, eggs, and vanilla extract until light and fluffy. Take your time with this; the more air you incorporate, the fluffier your bread will be. Trust me, it makes a difference!
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing develops the gluten in the flour, leading to a tough bread. We want soft and tender, not chewy and tough!
5. Stir in the pumpkin puree and squash puree until evenly distributed throughout the batter. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is well incorporated. Look for that beautiful, swirly marbled effect—it's a sign of deliciousness to come!
6. Pour the batter into your prepared baking pan and spread evenly. Gently tap the pan on the counter to release any air bubbles. This little trick helps the bread bake more evenly.
7. Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs, not wet batter. If you like a really golden-brown top, you can place a piece of foil over the bread for the last 15 minutes of baking.
8. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Resist the urge to dive in immediately! Patience, my friend, patience.
9. Once completely cool, slice and serve. Enjoy your warm, delicious, and wonderfully spiced pumpkin and squash bread. It's perfect with a cup of tea, coffee, or even a scoop of vanilla ice cream (for those feeling extra decadent!).