Monday, May 22, 2023

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.


2 C. all-purpose flour, spooned into measuring cup and leveled-off
½ t. salt
1 t. baking soda
½ t. baking powder
1 t. ground cloves
1 t. ground cinnamon
1 t. ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 C. sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin


  1. Preheat the oven to 325°F and set an oven rack in the middle position. 
  2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it).
  3. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. 
  5. Add the eggs one at a time, beating well after each addition. 
  6. Continue beating until very light and fluffy. 
  7. Beat in the pumpkin. The mixture might look grainy and curdled at this point.
  8. Add the flour mixture and mix on low speed until combined.
  9. Turn the batter into the prepared pans, dividing evenly.
  10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
  11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

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