BEST PUMPKIN BREAD

Ingredients:

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 teaspoon cloves

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 ½ sticks (¾ cups) unsalted butter, softened

  • 1 cup sugar

  • 1 cup brown sugar

  • 2 large eggs

  • 1 (15 oz) can 100% pure pumpkin

Instructions:

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 baking spray (Pam or some vegetable oil spray)

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

  1. In a large bowl of an electric mixer, beat the butter, sugar and brown 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.

  2. Add the flour mixture and mix on low speed until combined.

  3. 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.

Makes 2 loaves.

Adapted from Once upon a Chef.