Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Breads, Breakfast, Holiday Treats, Vegetarian
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
Holiday Pumpkin Bread is easy to make and a great light breakfast during the holidays.
- 2 Cups Unbleached Flour
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 3/4 Cup Unsalted Butter (Softened)
- 2 Cups Sugar
- 2 Large Eggs (Room Temperature)
- 2 Cups Pumpkin Purée
- Move oven rack to middle position.
- Preheat oven to 325 degrees.
- Generously grease and flour two 8x4inch loaf pans. Set aside.
- In medium-size bowl combine flour, kosher salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined. Set aside.
- In large-size bowl beat butter and sugar until just blended. Add eggs one at a time. Beat well after each addition. Continue beating until light and fluffy. Beat in pumpkin purée. Don’t worry if the mixture looks grainy and curdled.
- Add flour mixture to pumpkin mixture until just combined.
- Transfer batter into prepared pans, dividing evenly. Place in oven 65 to 75 minutes until golden.
- Remove from oven and let cool in pans 10 minutes. Turn onto wire rack to cool completely.
- Serve with butter or cream cheese.
- Makes 2 Loaves
- Prep Time: 20 Minutes Cook Time: 75 Minutes Total Time: 95 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
