Pumpkin Bread
This delicious and simple pumpkin bread will have them all asking for more!
Equipment
- 2 4 x 8" loaf pans
- Hand mixer *or stand mixer
Ingredients
- 2 cups all purpose flour spooned and levelled to prevent packing the flour into the measuring cup.
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 15 oz can pumpkin puree (1 3/4 cups)
Instructions
- Preheat oven to 350° with your rack in the middle
- butter and flour your two loaf pans (or alternatively you can spray with a non stick spray then flour it. Make sure to pat out excess flour. Set aside
- In a medium bowl, combine your flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir or whisk well to combine. Set aside
- In a large bowl, beat the sugar and butter on medium until blended. Add the eggs one at a time beating after each egg. Beat the mixture until it becomes light and fluffy, this will take a few minutes. Add the pumpkin puree and beat again. If the mixture looks like it has separated don't worry, that will go away once you add the dry ingredients.
- Slowly add the flour mixture and continue beating on LOW until combined. Scraping down the sides of the bowl as needed.
- Divide the batter equally between the two loaf pans, smoothing out the tops as well as you can. Then place them in the preheated oven for 65 minutes (up to 70 minutes) until a tester inserted into the center, comes out clean.
- Once they are done, remove them from the oven and set aside to cool for 10 minutes before turning the loaves out to cool completely on a wire rack.
- If you can be patient let them cool completely before cutting into slices.
- Wrap the cooled loaves in plastic wrap and they will last 3-4 days on your counter. Well, they could....but they won't! These delicious loaves will disappear very quickly but freeze well, so if you want one for later, put it in the freezer as soon as you can.
Notes
These loaves will freeze for up to 3 months. Once completely cooled, wrap in plastic wrap and then a layer of aluminum foil, or a freezer bag. Thaw overnight before serving.