Here’s a sunset orange beauty of a loaf perfect for enjoying at a picnic under the falling leaves. The Best-Ever Pumpkin Bread is moist, lightly sweet, and glimmering with autumnal spices. It pairs perfectly with a nice pat of butter, a spread of apple butter, or cinnamon cream cheese. With the Best-Ever Pumpkin Bread on your breakfast table, you’ll be ready to enjoy the fall season in full!
Ingredients• 2 cups all-purpose flour • 1/2 teaspoon salt • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1 teaspoon ground cloves • 1 teaspoon ground cinnamon • 1 teaspoon ground nutmeg • 2 cups sugar • 1 1/2 sticks unsalted butter, softened • 2 large eggs • 1 (15 ounce) can pure pumpkin
Place the oven rack in the middle position and preheat to 325 degrees F.
Grease two 8x4-inch loaf pans with butter, then dust with flour.
In a medium bowl, add the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
Whisk until well combined, then set aside.
In a separate bowl, beat the sugar and butter together on medium speed with an electric mixer, until just blended.
One at a time, add the eggs to the butter and sugar mixture, beating well after each addition.
Continue to beat for a few minutes until fluffy and light.
Then, beat in the pumpkin.
Slowly add in the flour mixture, mixing at low speed until fully combined but careful not to overmix. Overmixing causes gluten development and results in less airy bread.
Pour the batter into the prepared pans, dividing it evenly.
Bake until a cake tester inserted into the center of each loaf comes out clean, about 65-75 minutes.
Allow the loaves to cool in the pans for 10 minutes, then turn them out onto a wire rack to fully cool.
Let cool completely, then serve!