Note before recipe: I know you are supposed to mix the wet and dry ingredients separately, then combine. But when you have a baby strapped to your chest and two kids running around, sometimes you just need to improvise. So I dumped all of it into one bowl. Paul Hollywood would have my head (lol!).
But let me tell you, it came out perfect both times I made it this week. Yes, I made it twice because my husband and kids are pumpkin bread fanatics. I need to stock up the pantry with more canned pumpkin because I can't keep up with their addiction.
Pumpkin Bread
Servings: Makes 2 loaves (I made on 12 muffin tray and one loaf) Prep Time: 20 Minutes Cook Time: 65 Minutes
(the muffins take about 30-35 minutes and the loaf takes about 50-55 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 (plus extra depending on how you like it)
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened (I used 3/4 cup vegetable oil)
2 cups sugar (I used about 1 1/2 cups)
2 large eggs
1 15-oz can 100% pure pumpkin (I use Libby's)
INSTRUCTIONS
1. 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).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. 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.
4. Add the flour mixture and mix on low speed until combined.
5. 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.
**If making muffins, you can use a melon baller scoop or ice cream scoop to drop it into the muffin tins - I purchased these from Amazon. Just use a little cooking spray and the muffins come out clean!
6. 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. Once cooled, you can dust them with a little powdered sugar too!
7. 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.
If you need additional baking supplies, I would suggest shopping on Amazon this weekend. There's some wicked good deals...
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(Note: this post contains affiliate links)
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