When the COVID-19 pandemic first hit, everyone found themselves locked indoors and making banana bread. The sweet treat became synonymous with lockdown as baking became a collective global pastime. We’re still fond of banana bread two years later, but its place in our hearts may have been overtaken by this pumpkin bread.
Ingredients:
- 1 15-oz can pumpkin purée
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
Instructions:
- Preheat the oven to 325°F and grease two 8 x 4-inch loaf pans with butter, then dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined and 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, then beat in the pumpkin. The mixture might look grainy and curdled at this point but don’t worry.
- Add the flour mixture and mix on low speed until combined.
- Pour the batter into the prepared pans, dividing evenly. 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 transfer onto a wire rack to cool completely.
