|
Pumpkin Bread
Ingredients:
2
cups All-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon ground cloves
1/2 teaspoon baking powder
2 cups sugar
3/4 cup butter unsalted-softened
2 large eggs
1 can (15-ounce) pure pumpkin (100%) I use Libby's
Directions:
-
Preheat the oven to
325-degree and set oven rack in the middle position.
-
Generously grease two 8 by
4-inch pans and dust with flour.
-
In a medium bowl, combine the
flour, salt, baking soda, baking powder, cloves, cinnamon,
and nutmeg whisk until combined; set aside.
-
In a large bowl of an
electric mixer, beat the butter, and sugar on medium speed
until blended. Add the eggs one at time, beating well after
each addition. Continue beating until very light and fluffy.
Beat in pumpkin and flour mixture on low speed until
combined.
-
Bake for 65-75 minutes or
until a cake tester comes out clean.
-
Let the loaves cool in the
pan for about 10 minutes than turn out on to a rack to cool
completely.
|
