Pumpkin Bread

Nothing screams fall like the taste of pumpkin. This pumpkin bread is always a hit with my kids and fills the house with the most delicious aroma. Perfect for enjoying on a chilly fall morning or as an evening treat!

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 tsp baking soda

1 tsp salt

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp baking powder

1/3 cup water or milk

1/2 tsp vanilla

6 tbsp unsalted butter (room temp.)

1 cup sugar + 1/3 cup packed light brown sugar

2 large eggs

2 cups pumpkin puree

Step 1:  Make sure all ingredients are at room temperature.

Step 2: Position rack in lower third of the oven. Preheat the oven to 350°F and butter a 9x5-inch (8-cup) loaf pan.

Step 3: Whisk together flour, baking soda, salt, ginger, nutmeg, cloves, and baking powder thoroughly.

Step 4: In another bowl, combine the water or milk with vanilla.

Step 5: In a large bowl, beat unsalted butter until creamy, about 30 seconds.

Step 6: Gradually add in the sugar mixture into large bowl and beat on high speed until lightened in color and texture, about 3-4 minutes.

Step 7: Beat in 2 large eggs, one at a time.

Step 8: Add pumpkin puree and beat on low speed, just until blended.

Step 9: Add in flour mixture in 3 parts, alternating with the milk mixture in 2 parts. Beat on low speed or stir with a rubber spatula until smooth.

Step 10: Scrape the batter into the pan and spread evenly. Bake for about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 5-10 minutes before serving.