Yummy Pumpkin Bread
As soon as I feel that nip in the air and the first leaves start to change, I’m ready to eat anything and everything pumpkin flavored. This pumpkin bread is moist, dense and delicious.
The Recipe
Ingredients
3 c all purpose flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cloves
3/4 tsp salt
1 c unsalted butter at room temperature
3 c sugar
3 eggs
2 3/4 c canned pumpkin (Not pumpkin pie filling)
Directions
Preheat oven to 350 degrees Fahrenheit.
Grease two 9x5 loaf pans with non-stick cooking spray.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
In a large bowl, combine sugar and butter and beat together.
Slowly add the eggs one at a time, combining well with each addition. (I find it easiest to crack the eggs into a bowl first.)
Turn mixer to medium speed and beat for 2-3 minutes.
Add pumpkin and mix until combined. (At this stage it will look separated and weird but just go with it)
Turn mixer to low and slowly add the dry ingredients. Be careful not to over-mix.
Divide the mixture evenly between the two loaf pans and bake on a middle rack for about 60 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool.
Enjoy!
I really like this bread with my coffee on crisp fall mornings. I just throw it in the microwave for 15 seconds and add a bit of butter. This stays delicious for up to a week!