This Pumpkin Bread is an old family recipe that’s been passed down through the generations. It has always been my mother’s signature dessert. In fact, I still remember wrapping the loaves in foil as a child and carting them to every neighborhood potluck, school event and holiday party. Now, I bake it all the time with my own kids. It’s easy — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin (I use Libby's)
- Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
- Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
- In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
- At low speed, beat in flour mixture until combined.
- Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.
- 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.
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