Holiday Pumpkin Bread

Holiday Pumpkin Bread

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Holiday Pumpkin Bread is easy to make and a great light breakfast during the holidays.

  • 2 Cups Unbleached Flour
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • 3/4 Cup Unsalted Butter (Softened)
  • 2 Cups Sugar
  • 2 Large Eggs (Room Temperature)
  • 2 Cups Pumpkin Purée
  1. Move oven rack to middle position.
  2. Preheat oven to 325 degrees.
  3. Generously grease and flour two 8x4inch loaf pans. Set aside.
  4. In medium-size bowl combine flour, kosher salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined. Set aside.
  5. In large-size bowl beat butter and sugar until just blended. Add eggs one at a time. Beat well after each addition. Continue beating until light and fluffy. Beat in pumpkin purée. Don’t worry if the mixture looks grainy and curdled.
  6. Add flour mixture to pumpkin mixture until just combined.
  7. Transfer batter into prepared pans, dividing evenly. Place in oven 65 to 75 minutes until golden.
  8. Remove from oven and let cool in pans 10 minutes. Turn onto wire rack to cool completely.
  9. Serve with butter or cream cheese.
  10. Makes 2 Loaves
  11. Prep Time: 20 Minutes Cook Time: 75 Minutes Total Time: 95 Minutes
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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