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Pumpkin Bread



My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party. Now I bake this pumpkin bread with my own kids and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.

This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!

WHAT YOU’LL NEED TO MAKE PUMPKIN BREAD

HOW TO MAKE PUMPKIN BREAD

Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.




Whisk well and set aside.



Combine the butter and sugar in a large bowl or in the bowl of an electric mixer.



Beat until just combined. It will look a little crumbly.



Add the eggs one at a time, beating well after each addition.



Continue beating for a few minutes until light and fluffy.



Add the pumpkin.



Beat until combined. It will look a little grainy — that’s okay.



Add the dry ingredients to the pumpkin mixture.



And beat on low speed until just combined.



Transfer the batter to loaf pans.

Bake for 65-75 minutes, or until a cake tester comes out clean.



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



That’s all there is to it. Enjoy!



Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

INGREDIENTS

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

INSTRUCTIONS

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed 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 -- that's okay.
Add the flour mixture and mix on low speed until combined.
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 onto a wire rack to cool completely.
Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.







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