- 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)
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively use a baking spray with flour in it such as Pam with Flour or Baker s Joy).
- In a medium bowl combine the flour salt baking soda baking powder cloves cinnamon and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer beat 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 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.
- 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.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled wrap it securely in aluminum foil freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.Base Recipe adapted from this SITE