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Pumpkin Bread

Source of Recipe


Food & Wine






List of Ingredients



• 1-1/2 cups all-purpose flour
  
• 1-1/2 tsp cinnamon
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1 tsp ground ginger
  
• 1/2 tsp freshly grated nutmeg
  
• 1/4 tsp ground cloves
  
• 1/4 tsp baking powder
  
• 6 Tbsp unsalted butter, softened
  
• 1-1/2 cups light brown sugar
  
• 2 large eggs
  
• 1 cup fresh or canned unsweetened pumpkin purée
  
• 1 tsp pure vanilla extract
  
• 1/3 cup milk
  






Instructions



1. Preheat the oven to 350° F. Butter a 9- x 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, one at a time, then beat in the pumpkin purée. 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.
   
   Makes one 9-inch loaf.