Pumpkin Bread

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Yield:
1 9-inch loaf

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground ginger

  • ½ teaspoon freshly grated nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon baking powder

  • 6 tablespoons unsalted butter (softened)

  • 1 ½ cups light brown sugar

  • 2 large eggs

  • 1 cup fresh or canned unsweetened pumpkin puree

  • 1 teaspoon pure vanilla extract

  • cup milk

Directions

  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.

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