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Tuesday, October 10, 2017


Our first snowfall of the season happened yesterday, and I promptly ran to the grocery so I could do some baking.  I love to bake, especially during the fall and winter months.  The way the aromas fill the whole house makes me one happy girl!

I have to tell you I'm not a fan of pumpkin pie, something about the consistency.  So, I thought I'd try something else with a "pumpkiny"flavor.  So, I went with a pumpkin bread.  Holy cow.....this recipe was a very pleasant surprise.  Intense pumpkin flavor and really moist!   I dare you to stop at just one piece.


2 cups all purpose (for us high altitude folks, I use the King Arthur Hungarian for all my baking)
½ tsp. salt
½ tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground nutmeg
2 cups sugar
1 ½ sticks unsalted butter, softened
2 large eggs
1 15 oz. can 100% pure pumpkin


Preheat oven to 325 degrees.  Spray two loaf pans with cooking spray and add parchment paper with about 1" extending over the long sides of the pan to help lift the loaves out after baking.

Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.

In a large bowl, beat sugar and butter on medium speed until just blended.  Add eggs one at a time, beating well after each addition.  Continue beating until very light and fluffy.  Beat in pumpkin.  The mixture might look grainy and curdled....don't fret.

At low speed, beat in flour mixture a little at a time, until well combined.

Turn batter into prepared pans, dividing evenly and bake for 65-75 minutes or until toothpick inserted in the center comes out clean.  Let loaves cool about 10 minutes.  Turn out onto a wire rack and cool completely.


Recipe c/o:

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