Who else is reveling in pumpkin season?! I know my family and I are! There’s something very cozy about pumpkin season. It brings out the sentimental side of me and makes me feel cozy and excited to bake for my loved ones. I think that’s what’s so wonderful about pumpkin season! It’s the advent of the holiday season and it invites warm fuzzies! And who doesn’t get warm fuzzies when baking delicious loaves for their loved ones?
So before this joyful season passes, I wanted to share another pumpkin recipe from my family to yours. I’m pleased to introduce you to a house favorite, the pumpkin loaf!
Makes 2 Loaves
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1 t baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously Spray two 8 x 4-inch loaf pans with a baking spray with flour
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, pumpkin spice, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric 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 at this point — that’s okay.
- Add the flour and mix on low speed until combined.
- Pour the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then pour out onto a wire rack to cool completely.
- Enjoy with your family!