Pumpkin Bread
Serves: 8
Total Cook Time: 80
Prep Time: 20
Cook Time: 60
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin
Instructions
- Preheat the oven to 325°F and set an oven rack in the middle position.
- Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point – that’s okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 55 – 65 minutes, or until a cake tester inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
