Pumpkin Bread Makes two 8 ½” x 4 ½” loaves Ingredients 2 cups all purpose flour Directions 1. Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans. 2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside. 3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. 4. At low speed, beat in flour mixture until combined. 5. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. *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. |