INGREDIENTS (yeild 2 breads)
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 2 tsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
- 1 tsp salt
- 1 cup butter, melted
- 1 tsp vanilla extract
- 2 cups sugar
- 3 eggs
- 1 large can pumpkin puree (796 ml)
INSTRUCTIONS
1.Preheat oven to 350 degrees and grease two 9×5 loaf pans very well with non stick baking spray.
2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
3. In a large mixer bowl, combine the butter and sugar and mix just until combined.
4. Add the eggs one at a time, mixing until well combined after each addition.
5. Add vanilla and turn mixer to high speed and beat until light and fluffy.
6 Add the pumpkin purée and beat until well combined.
7. Gradually incorporate your dry ingredients and mix on low speed to combined. **Do not over mix. You can also use a spatula and do it gently by hand.**
8. Divide the batter evenly between the two cake pans and bake for 1h15 or until a toothpick inserted in the middle comes out clean. **Cooking time may vary from one stove to another. **
9. Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack and cool completely.
You can freeze one and enjoy the other. Wrap well in plastic wrap and foil… can be freezed for up to 3 months.
Enjoy!