Pumpkin Bread- November, 2019.

I love when cans of pureed pumpkin line grocery store shelves. I stock up for the year.

Pumpkin bread is good any season. Sometimes I add a dollop of whipped cream and a sprinkle of nutmeg. (not included in ingredients).

• Ingredients
• 6 tablespoons (¾ stick) unsalted butter – softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• ½ teaspoon pure vanilla extract
• 1 cup canned pumpkin puree (without spices)
• 1 ¼ cups unbleached all-purpose flour
• ½ teaspoon baking soda
• Pinch of salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup coarsely chopped walnuts (optional)

• Directions
• Preheat the oven to 350 degrees F.
• Grease a 5” by 9” loaf pan.
• Beat the butter and sugar together until light and fluffy.
• Add the eggs and vanilla and continue beating until well combined.
• Add the pumpkin and continue to mix well.
• Measure the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
• Sift directly into the batter.
• Mix gently until well combined. If desired, stir in the walnuts
• Spread the batter into the prepared pan and bake 35-40 minutes.
• The top should spring back gently upon touching.
• Remove the pan from oven and cool for at least one hour.
• Cut just before serving.