Pumpkin Bread

I’ve recently tried several pumpkin bread recipes. This is the one my wife and daughter like the best so it’s the one I’m saving here. Here, by the way, seems to be turning into my recipe folder. A search, a review of results, and that’s enough.

Anyway, this is almost too sweet for me — almost a cake more than a bread. A dense, moist cake.

Oven: 350F.
Pans: 2x standard loaf pans, lightly greased.

CREAM: 1 c Butter, 3 c sugar.
ADD and MIX: 3 eggs, slightly beaten.
ADD and MIX: 16 ounces pumpkin puree (or a 15 ounce can).

COMBINE and SIFT TOGETHER:

    3 c flour
    1 Tablespoon baking powder
    1 1/2 teaspoon baking soda
    1 1/2 teaspoon cinnamon
    1 1/2 teaspoon cloves
    1 1/2 teaspoon nutmeg

ADD DRY TO WET. Mix Thoroughly. (makes a stiff batter)

Split batter between pans.
Bake for 1 hour.

Makes 2 loaves.

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