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Recipe of the month – Pumpkin Bread

Fall is here, and finally there is just a bit of nip in the air. Of course, this being Texas means that slight chill disappears quickly and we are sweating in the Texas heat. But Fall is the time for pumpkins so I thought what could be better than pumpkin bread. I found this recipe on Once Upon a Chef. The house smelled wonderful, and the bread was delicious. Definitely a Fall hit.

Ingredients

2 cups flour

1/2 t. salt

1 t. baking soda

1/2 t baking powder

1 t. ground cloves

1 t. ground cinnamon

1 t. ground nutmeg

1 1/2 sticks (3/4 cup) unsalted butter, softened

2 cups sugar

2 eggs

1 15 oz. can 100% pumpkin puree

Directions

Preheat oven to 325 degrees. Grease two 8×4-inch loaf pans with butter and dust with flour.

In a medium bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl, beat butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy, a few minutes. Beat in the pumpkin. (The mixture might look grainy and curdled at this point but that is okay.)

Add the flour mixture and mix on low speed until combined. Spread batter evenly between the two pans. Bake for 65-70 minutes or until a cake tester inserted into the center comes out clean. Let the loaves cool in pan for about 10 minutes, then move to wire rack to cool completely.