Pumpkin Bread

Who doesn’t love new recipes to try out? Especially when it’s getting cool outside AND fall is just around the corner AND it’s a pumpkin recipe! Here is one I tried out on Monday and it was delicious. We devoured one loaf and gave the other away to a friend! The recipe is from “The New McCall’s Cook Book”. Here’s the recipe:

pumpkin bread


2 cups of unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves (I only added 1/2 teaspoon)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cup of butter or regular margarine, softened
2 eggs
1 can (1lb) pumpkin puree

1. Lightly grease two 9x5x3 inch loaf pans. Preheat oven to 325F.
2. Sift flour with salt, baking powder, soda, and spices; set aside.
3. In large bowl of electric mixer, at medium speed, beat sugar with butter just until blended. Add eggs, one at a time, beating well after each addition; continue beating until very light and fluffy. Beat in pumpkin. At low speed, beat in flour mixture until combined.
4. Turn batter into prepared pans, dividing evenly. (The batter is rather thick) Bake 1 hour and 15 minutes, or until cake tester inserted in center comes out clean.
5. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely.

Makes 2 loaves