Pumpkin Bread

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1 1/2 teaspoons cinnamon
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 teaspoon ground ginger
6. 1/2 teaspoon freshly grated nutmeg
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon baking powder
9. 6 tablespoons unsalted butter, softened
10. 1 1/2 cups light brown sugar
11. 2 large eggs
12. 1 cup fresh or canned unsweetened pumpkin puree
13. 1 teaspoon pure vanilla extract
14. 1/3 cup milk

1. Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
2. In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
3. Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.