Part 2 of my morning has been to make 3 loaves of pumpkin bread. My whole house now smells like the holidays, with the cinnamon, nutmeg and ginger filling the air. I know it’s only September but I am really looking forward to my Thanksgiving and Christmas cooking now.
Now if you’ll note, this recipe uses a full cup of butter, not vegetable oil, not canola oil, pure creamy BUTTER. If your going to eat pumpkin bread, then you’re not looking to loose weight anyways. So I give no apologies for this recipe, and neither will you once you have a slice. I made the mistake of cutting it while still warm, and half the loaf is now gone. Enjoy, and let me know what you think.
3 cups all-purpose flour
1 tsp ground cloves
2 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
3 cups sugar
1 cup butter
3 large eggs
1 15 oz can of pure pumpkin
1. Preheat oven to 350F and prepare two medium loaf pans with nonstick cooking spray. ( I used 3 small pans this time, so I could share )
2. In a medium size bowl, mix flour, cloves, cinnamon, nutmeg , salt, baking soda, and baking powder and set aside.
3. Take the butter and put in the microwave for about 30 seconds, so that it is half melted and place in mixing bowl. Add the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and mix till combined well.
4. Add the dry ingredients in 3 separate batches and mix gently until each batch is just incorporated. Scrape the sides of bowl between each batch of dry ingredients.
5. Divide the batter between the 2 prepared pans. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden. Place foil over loafs if they start to brown to much.
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