Pumpkin Bread
, Makes 2 loaves
Spiced, moist pumpkin loaves made with a creamed butter-and-sugar base and baked in two 8 x 4-inch pans.
| prepPreheat oven to 325°F / 165°C, rack in the middle | ||||||
| prepGrease and flour two 8 x 4-in / 20 x 10-cm loaf pans | ||||||
| 250 g all-purpose flour, spooned and leveled | Whisk dry ingredients together | Mix in dry ingredients on low | Divide into pans, bake 325°F / 165°C, 65-75 min | Cool in pans 10 min, then on rack | ||
| 1/2 tsp salt | ||||||
| 1 tsp baking soda | ||||||
| 1/2 tsp baking powder | ||||||
| 1 tsp ground cloves | ||||||
| 1 tsp ground cinnamon | ||||||
| 1 tsp ground nutmeg | ||||||
| 170 g unsalted butter, softened (1 1/2 sticks) | Beat butter & sugar until blended | Beat in eggs, 1 at a time | Beat in pumpkin | |||
| 400 g sugar | ||||||
| 2 large eggs | ||||||
| 1 (15-oz / 425 g) can 100% pure pumpkin | ||||||
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