Pumpkin Bread

Ingredients

• 2 cup all-purpose flour (Spoon into measuring cups and level off; use some for dusting the loaf pans.)
• 0.5 tsp salt
• 1 tsp baking soda
• 0.5 tsp baking powder
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 0.75 cup unsalted butter (1½ sticks, softened; use some to grease the loaf pans.)
• 2 cup sugar
• 2 large eggs
• 1 can 100% pure pumpkin (Canned; the author uses Libby's.)

Steps

1. 1

   Preheat the oven to 325°F (165°C) with a rack in the middle position. Generously grease two 8 x 4-inch (20 x 10-cm) loaf pans with softened butter, then dust them with flour. Alternatively, use baking spray containing flour, such as Pam with Flour or Baker’s Joy.

2. 2

   In a medium bowl, combine the flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg. Whisk until evenly combined, then set the dry mixture aside.

3. 3

   In a large bowl fitted to an electric mixer, beat the softened butter and sugar on medium speed until just blended. The mixture may look sandy or crumbly at this stage; that is normal.

4. 4

   Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes, until the mixture is very light, pale, and fluffy.

5. 5

   Add the pumpkin and beat it into the butter mixture. The batter may look grainy and curdled at this point; that is fine.

6. 6

   Add the reserved flour mixture and mix on low speed just until combined. Do not continue mixing once no dry streaks remain.

7. 7

   Divide the batter evenly between the prepared loaf pans, smoothing the tops if needed. Bake for 65 to 75 minutes, until the loaves are beautifully domed and a cake tester inserted into the center comes out clean or with only a few moist crumbs attached.

8. 8

   Let the loaves cool in their pans for about 10 minutes. Turn them out onto a wire rack and cool completely before slicing or storing.

9. 9

   Once completely cooled, cover the loaves with aluminum foil or store them in a cake keeper at room temperature for up to 3 days.

Notes

The source also mentions that the loaves may be frozen for longer storage, but it does not provide a freezing or thawing procedure. Nutritional information in the source is listed per serving for 24 servings: 166 calories, 26 g carbohydrates, 2 g protein, 6 g fat, and 1 g fiber.

Nutrition per serving

• dessert
• breakfast
• baked
• quick bread
• vegetarian
• fall
• make-ahead