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PUMPKIN BREAD RECIPE


Kids love it, grown-ups love it…this pumpkin bread is hard to beat!

Prep Time    : 20 mins
Cook Time   : 1 hour 5 mins
Total Time    : 1 hour 30 mins

Servings      : 2 loaves

INGREDIENTS

·         2 cups all-purpose flour, spooned into measuring cup and leveled-off
·         1/2 teaspoon salt
·         1 teaspoon baking soda
·         1/2 teaspoon baking powder
·         1 teaspoon ground cloves
·         1 teaspoon ground cinnamon
·         1 teaspoon ground nutmeg
·         1-1/2 sticks (3/4 cup) unsalted butter, softened
·         2 cups sugar
·         2 large eggs
·         1 15-oz can 100% pure pumpkin (I use Libby's)




INSTRUCTIONS

1.   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 (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2.   In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3.   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.
4.   Add the flour mixture and mix on low speed until combined.
5.   Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 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.
6.   Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.




Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Recipe from onceuponachef.com



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