Pumpkin Bread Recipe

Ingredients:
– 2 cups all-purpose flour (spooned and leveled)
– 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
– 1-1/2 sticks (3/4 cup) unsalted butter, softened
– 2 cups sugar
– 2 large eggs
– 1 (15 oz) can 100% pure pumpkin (Libby’s recommended)

How to Make Pumpkin Bread:

**Step 1:**
Preheat the oven to 325°F and position the oven rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a baking spray that contains flour (like Pam with Flour or Baker’s Joy).

**Step 2:**
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined. Set aside.

**Step 3:**
In a large mixing bowl, beat the softened butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue to beat for a few minutes until the mixture becomes very light and fluffy. Beat in the pumpkin, even if the mixture looks a bit grainy or curdled—this is normal.

**Step 4:**
Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.

**Step 5:**
Divide the batter evenly between the prepared loaf pans. Bake for 65-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

**Step 6:**
Enjoy the pumpkin bread fresh from the oven, which will have a crisp crust. If stored for later, toast individual slices to recreate that fresh-baked texture.

Freezer-Friendly Instructions:
The pumpkin bread can be frozen for up to 3 months. After cooling completely, wrap the loaves securely in aluminum foil, freezer wrap, or a freezer bag. Thaw overnight in the refrigerator before serving.