Description

My Mom cut the recipe out of a Readers Digest Magazine many years ago and it became a family favorite. This recipe makes 2 loafs and is very freezer friendly. In late October I make several batched and freeze them for the holidays.

Ingredients

2 cups All-Purpose Flour ½ teaspoon Salt 1 teaspoon Baking Soda ½ teaspoon Baking Powder 1 teaspoon ground Cinnamon 1 teaspoon ground Gloves 1 teaspoon ground Nutmeg 1 ½ sticks room temp unsalted Butter 2 cups White Sugar 2 large Eggs 15 oz pumpkin purée

Instructions

Preheat oven to 325. Grease two 9 x 5-inch loaf pans with butter and dust with flour. In a medium bowl combine flour, salt, baking soda, baking powder, cinnamon, gloves and nutmeg. Wisk until well combined. In a large mixing bowl beat butter and sugar on medium speed until just blended. Add eggs one at a time and beating until just blended after each addition and continue to beat on medium until very light and fluffy, about 2-3 minutes. Beat in the pumpkin puree until combined the add the dry ingredients and beat on low speed until well combined, 3-4 minutes. Add batter to prepared pans evenly and bake for 65-75 minutes or until a toothpick inserted in the middle come out clean. Let the loafs cool in the pan on a wire rack for 10 minutes then turn onto wire rack until completely cooled.

Serves

Makes 2 loafs

PUMPKIN BREAD