Pumpkin Bread
 Kids love it, grown-ups love it…this pumpkin bread is hard to beat! 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 (I use Libby's) 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 (I use Libby's) 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 mixture 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. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. 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 mixture 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. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Nutrition Information Powered by Per serving (24 servings) Serving size: 1 slice Calories: 166 Fat: 6 g Saturated fat: 4 g Carbohydrates: 26 g Sugar: 17 g Fiber: 1 g Protein: 2 g Sodium: 117 mg Cholesterol: 31 mg Per serving (24 servings) Serving size: 1 slice Calories: 166 Fat: 6 g Saturated fat: 4 g Carbohydrates: 26 g Sugar: 17 g Fiber: 1 g Protein: 2 g Sodium: 117 mg Cholesterol: 31 mg