Pumpkin Bread

This is very moist and flavorful pumpkin bread. I sometimes make a light cream cheese frosting to drizzle over the top of the bread.

Servings: Makes 2 loaves

Ingredients:

• 2 C all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmegIn a
• 1-1/2 sticks (3/4 C) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 15 oz can 100% pure pumpkin

Instructions:

Preheat the oven to 325 fahrenheit and set an oven rack in the middle postion. Generously grease two 8 x 4 loaf pans with butter and dust with flour or you can use Bakers Joy.

1. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whisk until well combined, Set aside.
2. In a large bowl of an electric mixer, beat the butter and sugar on medium 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. thats okay.
3. Add the flour mixture and mix on low speed until combined.
4. 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 using a wire rack to cool completly.