The days are colder, the nights longer, and the pumpkins are everywhere to be found…. Fall is here. From candles to sweaters, halloween to thanksgiving, orange colored leaves to apple picking, what’s there not to like? And who can forget… pumpkin bread. This recipe, a result of a google search, rapidly became a favorite. Customized to fit the lowests of budgets, it doesn’t require too much of a hustle. It’s delicious, mouth watering and very pleasing to the taste buds. Let’s welcome fall with some pumpkin bread.
Need to Know:
Servings: Makes one large loaf using a standard bread pan, or 2 small loaves when divided
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:
2 cups all-purpose flour, spooned into measuring cup and leveled-off
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 (I use Libby's)
INSTRUCTIONS
Preheat the oven to 325°F and set an oven rack in the middle position. Coat your pans in any form of oil spray.
In a bowl, combine your flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl, beat (either manually or electronically) 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 (I used a fork) 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
Storage:
Fresh out of the oven, the loaves have a deliciously crisp crust. You may toast individual slices to achieve this same effect after the first day.
Freeze storing: The bread can be frozen up to 3 months. After baking, make sure it is cooled. Then wrap it tightly in aluminum foil, freezer wrap or place in a freezer bag. When you’re ready to eat, thaw overnight in the refrigerator before serving.
