Ingredients:
Two cups all-purpose flour should be smoothed out and spooned into a measuring cup.
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin (such as Libby’s)
Instructions:
Preheat the oven to 325°F (165°C) and position an oven rack in the middle. Grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a baking spray with flour.
Mix the flour, baking powder, baking soda, nutmeg, cloves, and cinnamon in a medium-sized bowl. After thoroughly mixing, put the whisk away.
In a large bowl of an electric mixer, beat the softened butter and sugar on medium speed until just blended.
Gradually add one egg at a time, beating well after each addition.
. Continue beating until the mixture is very light and fluffy, which may take a few minutes.
Beat in the pumpkin. The mixture may look grainy and curdled, but that’s okay.
Mix the flour mixture on low speed until incorporated with the wet ingredients.
When a cake tester put into the center comes out clean, bake for 65 to 75 minutes, dividing the batter equally between the prepared pans.
Allow the loaves to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For a deliciously crisp crust, enjoy the bread fresh out of the oven. If you have leftovers, you can toast individual slices to recreate the fresh-baked effect.
freezer-friendly Instructions: You may freeze the bread for up to three months. Once completely cooled, wrap it securely in aluminum foil, freezer wrap, or place it in a freezer bag. Allow to defrost in the refrigerator for a whole night before serving.
Enjoy this delightful pumpkin bread! Let me know if there’s anything else I can assist you with.