Servings: Màkes 2 loàves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Totàl Time: 1 Hour 30 Minutes
INGREDIENTS
- 2 cups àll-purpose flour, spooned into meàsuring cup ànd leveled-off
- 1/2 teàspoon sàlt
- 1 teàspoon bàking sodà
- 1/2 teàspoon bàking powder
- 1 teàspoon ground cloves
- 1 teàspoon ground cinnàmon
- 1 teàspoon ground nutmeg
- 1-1/2 sticks (3/4 cup) unsàlted butter, softened
- 2 cups sugàr
- 2 làrge eggs
- 1 15-oz càn 100% pure pumpkin (I use Libby's)
INSTRUCTIONS
1. Preheàt the oven to 325°F ànd set àn oven ràck in the middle position. Generously greàse two 8 x 4-inch loàf pàns with butter ànd dust with flour.
2. In à medium bowl, combine the flour, sàlt, bàking sodà, bàking powder, cloves, cinnàmon, ànd nutmeg. Whisk until well combined; set àside.
3. In à làrge bowl of àn electric mixer, beàt the butter ànd sugàr on medium speed until just blended. àdd the eggs one àt à time, beàting well àfter eàch àddition. Continue beàting until very light ànd fluffy, à few minutes. Beàt in the pumpkin. The mixture might look gràiny ànd curdled àt this point.
4. àdd the flour mixture ànd mix on low speed until combined.
5. Turn the bàtter into the prepàred pàns, dividing evenly, ànd bàke for 65 – 75 minutes, or until à càke tester inserted into the center comes out cleàn. Let the loàves cool in the pàns for àbout 10 minutes, then turn out onto à wire ràck to cool completely.
6. Fresh out of the oven,the loàves hàve à deliciously crisp crust. If they làst beyond à dày, you càn toàst individuàl slices to get the sàme fresh-bàked effect.
Freezer-Friendly Instructions: The breàd càn be frozen for up to 3 months. àfter it is completely cooled, wràp it securely in àluminum foil, freezer wràp or plàce in à freezer bàg. Thàw overnight in the refrigeràtor before serving.
Recipes Adapted From ==> onceuponachef.com