Best Pumpkin Bread Ever

Emma Wilhelm

Servings: 2 loaves

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour and 30 minutes

Ingredients 

2 cups of all purpose flour, spooned into a measuring cup and leveled off. 

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 ½ (¾ cup) unsalted butter, softened

2 cups sugar

2 large eggs

1 15oz can 100% pure pumpkin 

Instructions 

Preheat the oven to 350 degrees and set an oven rack in the middle position. Generously grease two 8x4 inch loaf pans with butter and dust with flour.

In a medium size 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 a little curdled at this point, but that’s okay!

Add the flour mixture and mix on low speed until combined. 

Turn the batter into prepared pans, dividing evenly, and bake for 65-75 minutes, or until a cake tester inserted in the corner 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.