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Pumpkin Bread

Ingredients

• 2 cups all-purpose flour, spooned into
• measuring cup and leveled-off
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg
• 1½ sticks (¾ cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin
• Turbinado sugar and cinnamon to top

Directions

1. Preheat the oven to 325°F and set an oven rack in the middle position.
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
3. Whisk until well combined; set aside.
4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.
5. Add the eggs one at a time, beating well after each addition.
6. Continue beating until very light and fluffy, a few minutes.
7. Beat in the pumpkin.
8. The mixture might look grainy and curdled at this point -- that's okay.
9. Add the flour mixture and mix on low speed until combined.
10. Turn the batter into the prepared pans, dividing evenly, and top with turbinado sugar and cinnamon and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.
11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.