Pumpkin Bread

Updated at: Thu, 17 Aug 2023 13:37:08 GMT

Step 1

Set oven rack in middle position. Generously grease two 8”x4” loaf pans with butter; dust with flour (alternatively, use a baking spray with flour in it).

Step 2

In med. bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon, & nutmeg. Whisk until well combined; set aside.

Step 3

In lg. bowl of mixer, beat butter & sugar on med. until just blended. Add eggs, one at a time, beating well after each addition; continue beating until very light & fluffy (a few minutes). Beat in pumpkin. (If mixture looks grainy & curdled at this point -- that's okay.)

Step 4

Add flour mixture; mix on low until combined. Turn batter into pans, dividing evenly.

Step 5

Bake (65–75 min.) until toothpick comes out clean. Cool in pans (10 min.); turn out onto wire rack to cool completely.

Step 6

SERVING: Fresh out of oven, loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get same fresh-baked effect.

Step 7

The bread can be frozen (3 mo. max). After completely cooled, wrap securely in aluminum foil, freezer wrap, or freezer bag. Thaw overnight in refrigerator before serving.

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Makes leftovers