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Pumpkin Bread

Natalie Knight

Ingredients

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 3/4 cup unsalted butter, softened

  • 2 cups of sugar

  • 2 large eggs

  • 1 15oz. can 100% pumpkin

Instructions

  1. Preheat the oven to 325 degrees and set an oven rack in the middle position.

  2. Generously grease (and flour) 2 8x4-inch loaf pans.

  3. In a medium bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.

  4. In a large bowl, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each one. Continue beating until very light and fluffy. Beat in the pumpkin. The mixture may look grainy at this point—that’s OK.

  5. Add flour and mix on a low speed until combined.

  6. Divide batter evenly between the two pans.

  7. Bake for 65-70 minutes or until the cake tester comes out clean.

  8. Let the loaves cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

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