Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
Servings: Makes 2 loaves
Prep Time:20 Minutes
Cook Time:65 Minutes
Total Time:1 Hour 30 Minutes
2 cupsall-purpose flour, spooned into measuring cup and leveled-off
1 teaspoonbaking soda
½ teaspoonbaking powder
1 teaspoonground cloves
1 teaspoonground cinnamon
1 teaspoonground nutmeg
1½ sticks (¾ cup)unsalted butter, softened
115-oz can 100% pure pumpkin (I use Libby's)
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).
In a medium bowl, combine the 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, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
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.
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.