Pumpkin Bread - Aubree's
Shared with me by: Danielle (daughter-in-law)
Granddaughter Aubree loves this bread
Ingredients
- 1-1/2 sticks (3/4 c.) unsalted butter, softened
- 2 c. white sugar
- 2 large eggs
- 15 oz. can 100% pure pumpkin (Libby’s)
- 2 c. unbleached white all-purpose flour
- ½ t. salt
- 1 t. baking soda
- ½ t. baking powder
- 1 t. ground cloves
- 1 t. ground cinnamon
- 1 t. ground nutmeg
Instructions
Preheat oven to 325 degrees and set an oven rack in the middle position.
Generously grease two 8 x 4-inch loaf pans with non-stick cooking spray and dust with flour. Will also make 3-4 mini loaf pans depending on the size of the pans.
In a medium 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 (or use hand mixer), cream the butter and sugar on medium speed just until blended. Add the eggs, one at a time, beating well after each addition. Continue beating until very light and fluffy (a few minutes). Mix in the pumpkin. The mixture might look grainy and curdled at this point, that is okay.
Add the flour mixture and mix on low speed until combined.
Turn batter into the prepared pans, dividing evenly. Bake for 65-75 minutes or until cake tester inserted into the center comes out clean. If using mini loaf pans, only bake about 45 minutes.
Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely