Pumpkin Bread

Prep Time: 20 min | Cook Time: 65 min | Servings: 2 loaves

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled off
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• 2 cups sugar
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 2 large eggs
• 1 (15 oz) can 100% pure pumpkin

Instructions

1. Preheat oven to 325F and lightly grease two 8.5x4.5 inch loaf pans
2. Combine flour, salt, baking powder, baking soda, and spices in a bowl, whisk to mix well, and set aside
3. In a large bowl with an electric mixer at medium speed, beat butter and sugar until just blended
4. Add eggs one at a time, beating well after each addition, then continue beating until very light and fluffy
5. Beat in pumpkin
6. At low speed, beat in flour mixture until just combined
7. Divide batter evenly into prepared pans
8. Bake for 65-75 minutes or until a cake tester inserted in the center comes out clean
9. Let loaves cool in pan about 10 minutes, then turn out on a wire rack to cool completely

Notes

• Fresh out of the oven the loaves have a crisp crust
• Toast individual slices to get the fresh-baked effect after the first day
• Libby's pure pumpkin works well