If fall had an official vegetable, it would most certainly be the pumpkin. No other vegetable has come close to inspiring as many seasonal recipes, although the humble apple has come close. In honor of autumn, we’re baking pumpkin bread.
- 1 15-oz can pumpkin purée
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- Preheat the oven to 325°F and grease two 8 x 4-inch loaf pans with butter, then dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined and set aside.
- In a large bowl of 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. Continue beating until very light and fluffy, then beat in the pumpkin. The mixture might look grainy and curdled at this point but don’t worry.
- Add the flour mixture and mix on low speed until combined.
- Pour the batter into the prepared pans, dividing evenly. Bake for 65–75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then transfer onto a wire rack to cool completely.