HOMEMADE PUMKIN LOAF
To continue with my fall trend, I have decided to make a sweet autumn treat, pumpkin bread! I love everything pumpkin and thought that this pumpkin bread would be perfect to share with you all. This loaf smells so good when it is baking in the oven and complements a crisp fall day, as a sweet treat! This bread is so moist and when it is sliced open the pumpkin color is so vibrant! Let’s get started!
- 2 cups all-purpose flour (If you live at high-altitude, add an additional 2 tablespoons of flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 tablespoon of cinnamon
- 2 cups sugar
- 1 and 1/2 sticks of butter (room temperature)
- 2 large eggs (room temperature)
- 1 15 ounce can of 100% pure pumpkin, I like to use Libby’s (about 1 and 1/2 cups)
- Preheat your oven to 325 degrees and grease and flour your loaf pan.
- In a medium bowl combine, flour, salt, baking powder, baking soda, and all the spices together. I like to sift the dry ingredients using my little sifter, but if you don’t have one just whisk your spice and everything nice together! Set aside.
- In a large bowl, using an electric mixer or hand mixer, beat butter and sugar together until fluffy.
- Add eggs, one at a time, beating after each addition. The mixture might look a little grainy, but that is just fine! Add pumpkin and beat well.
- At low speed, mix in flour. Batter should be fluffy, thick, and orange of course! Turn batter into your loaf pan and bake for 60-70 minutes, or until a knife comes out clean.
- Once your loaf is fully baked, let it cool in the pan with some tin foil covering it for 10 minutes. This will keep the moisture in as it cools, so your bread stays moist an soft!