Well it's officially starting to feel like fall here in the Pacific Northwest, complete with rainy, windy days. There is nothing better than to snuggle next to the wood stove with a good book and eat something that is everything fall all wrapped into one: pumpkin bread (and sip on a strong cup if coffee of course!).
This recipe is quick and easy and will have your entire house smelling like fall!
Pumpkin Bread
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups sugar
1 1/2 sticks butter, soft
2 eggs
1 15oz can pumpkin puree
Directions
Happy baking!
Organic Dairy Mama
Pumpkin Bread
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups sugar
1 1/2 sticks butter, soft
2 eggs
1 15oz can pumpkin puree
Directions
- Preheat oven to 325 degrees
- Grease 2 loaf pans with butter and dust with flour (or use a baking spray)
- Combine flour, salt, baking powder, baking soda and spices in a bowl. Set aside.
- In medium speed beat butter and sugar. Add eggs one at a time. Beat until fluffy
- Add pumpkin puree and beat (the mixture will look grainy)
- On low speed add in flour mixture slowly until mixed together.
- Divide in to the 2 loaf pans
- Bake for 65-75 minutes
- Let cool for 10 minutes then remove from pans
Happy baking!
Organic Dairy Mama