Pumpkin Bread
By Jennifer Segal
© Once Upon a Chef
https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients
2 call-purpose flour, spooned into measuring cup and leveled-off
1/2 tsalt
1 tbaking soda
1/2 tbaking powder
1 tground cloves
1 tground cinnamon
1 tground nutmeg
1-1/2 sticks (3/4 cunsalted butter, softened
2 csugar
2 large eggs
1 15-oz can 100% pure pumpkin (or fresh puree)

Instructions
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; 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, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and 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 turn out onto a wire rack to cool completely.
Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Nutrition Information
Per serving (24 servings)
Serving size:1 slice
Calories:166
Fat:6g
Saturated fat:4g
Carbohydrates:26g
Sugar:17g
Fiber:1g
Protein:2g
Sodium:117mg
Cholesterol:31mg