Food For Thought - Pumpkin Bread

Baking is my favorite part of the holidays, and like many of you it kicks off my baking season. I

can’t think of a better way to kick it off than sharing this sweet and spicy Pumpkin Bread recipe.

It began as my grandmothers pumpkin bread recipe and over the years it has evolved as I added a

pinch of this or that. It has ended up a favorite of my family and friends. It’s a wonderful winter

bread and perfect for sharing.

Ingredients

•2 Cups all-purpose flour

•1/2 Teaspoon salt

•1/2 Teaspoon baking powder

•1 Teaspoon baking soda

•1 Teaspoon ground cinnamon

•1 Teaspoon ground cloves

•1 Teaspoon ground nutmeg

•1/8 Teaspoon ginger

•3/4 Cup unsalted butter (1 1/2 cubes)

•2 Cups sugar

•2 Eggs

•1 Teaspoon vanilla extract

•2 Cups canned pumpkin

Instructions

1. Preheat the oven to 325*F and grease two 8x4 inch loaf pans.

2. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg and ginger in a

medium mixing bowl, mix well with a whisk and set aside.

3. Add butter and sugar into a large bowl and mix with electric mixer on low to medium speed

until blended. Mix in eggs, vanilla and pumpkin puree and blend until smooth.

4. Add the dry flour mixture and mix well until all ingredients are combined.

5. Divide batter evenly into the 2 greased loaf pans and bake for 60-70 minutes until a toothpick