It’s all things Pumpkin for the month of November. I found this easy, yummy pumpkin bread and it’s so delicious. I doubled the clove and cinnamon to make it extra spicy! Take it out of the oven JUST before you think it’s done so it stays nice an moist. Oh! I also added chopped pecans to one of the loaves and that was a nice touch!
Ingredients
2 cups all-purpose flour
½ tsp salt
1 tsp baking soda
½ tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 tsp ground nutmeg
¾ cup (1½ sticks) butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin
Directions
Preheat the oven to 325°
Grease and flour two 8 x 4-in loaf pans.
In a medium bowl, combine 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.
Beat in the pumpkin.
Add the flour mixture and mix on low until combined.
Pour batter into the prepared pans, dividing evenly, and bake for 65 to 75 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.
ENJOY!
~Brooke