As I’ve been very candid about saying: I have a strong dislike of pumpkin. Pumpkin pie, pumpkin spice lattes, pumpkin cereal, pumpkin pop-tarts, pumpkin popcorn, pumpkin anything you can imagine really doesn’t ring my bell.
HOWEVER, the one thing I will admit about pumpkin is that is is a crowd pleaser. Therefore, when my fiancé and I were going to a town meeting and I wanted to make something that was festively Fall, I decided to make pumpkin bread (now if you haven’t noticed, bread IS something I can get behind, but more on that in another post). So I did some googling and found this recipe that I adapted to make the one below.
This recipe is great because it makes two, so it really can feed a crowd. I will also admit that I did try a small bite of it and I found it to be incredibly moist and all the wonderful Fall spices were shining through.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 3/4 cup sugar
2 eggs
1 15 oz can of pure pumpkin
Directions:
Preheat the oven to 325°.
Prepare two loaf pans by greasing with butter and dusting with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, ginger, and nutmeg until combined.
With 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 until light and fluffy. Beat in the pumpkin until well-mixed and then add the flour until combined.
Evenly divide the batter into the loaf pans and bake for 55-65 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans.
Yield: 2 loaves
The Wandering Baker 