For years my favorite pumpkin bread was the one I grew up on & the recipe is buried in these archives. Probably 5 years or more ago, my youngest made this recipe & it has since become the preferred recipe. While I don’t fall under the category of team all things pumpkin spice, Fall doesn’t go by without having made this a time or two.
3 cups all purpose flour
3/4 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp ground cloves
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
2 sticks + 2tbsp butter, at room temperature
3 cups sugar
1 15oz can of pumpkin purée + 1/2 can of 15oz can of pumpkin puree (not pumpkin pie filling)
Preheat the oven to 325° F. Generously grease or use non-stick spray, two 8×4 loaf pans.
In a medium bowl, whisk together all the dry ingredients: flour, salt, baking soda, baking powder, cloves, nutmeg, & cinnamon.
In a large bowl, cream together the butter & sugar until blended. Beat in eggs, one at a time. Beat for several minutes, until light & fluffy. Mix in the pumpkin purée. Add flour mixture & mix on low until just combined.
Transfer batter evenly between the two pans. Bake for 50 minutes to 1 hour, longer as needed, until toothpick inserted in the middle comes out clean. Allow to rest 10 minutes in pan before removing to racks to cool completely.
Note: I found once I increased the recipe to 1 1/2 times, it better filled the loaf pans. The above ingredients reflect the change.