By Mikki Hardwick-Lett
Pumpkin Bread
This tasty treat will have family and friends gathering around the table clamoring for another slice. The aromatic aroma will surely have them eagerly waiting to get the first warm slice.
Servings: Makes 2 loaves Prep Time: 20 Minutes Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
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 ½ cups sugar
2 Tablespoons of Vanilla Extract
1 1/2 sticks (3/4 cup) unsalted butter, softened 2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby)
INSTRUCTIONS
Preheat oven to 325 degrees. Lightly grease two 8 -t x 4 -t 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.
