Pumpkin Bread

I used two little pumpkins from the garden with the recipe, plus toasted the seeds and added them to the top before I put it in the oven. This bread is so moist and delicious – tastes like fall.

Servings – makes 2 loaves Prep time: 20 minutes Bake time: 65 minutes

• 2 cups all-purpose flour
• 1/2 t salt
• 1 t baking soda
• 1/2 t baking powder
• 1 t ground cloves
• 1 t ground cinnamon
• 1 t ground nutmeg
• 1 1/2 sticks unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15 oz can of 100% pure pumpkin (like Libbys) or fresh pumpkin puree
• (Toasted pumkpin seeds, if desired)

1. Preheat the oven to 325 degrees and set an oven rack in the middle position. Generously grease two 8 x 4 loaf plans with butter and dust with flour or spray with cooking spray and dust with flour.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well blended. Set aside.
3. In a large bowl, using an electric mixer or hand 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, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled but that’s okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly. Sprinkle with toasted pumpkin seeds (if desired) and bake for 65 to 75 minutes or until an inserted toothpick comes out clean. Let the loaves cool for about 10 minutes.
6. Try not to eat it all before dinner :-)

This recipe is inspired by Once Upon a Chef with Jenn Segal