Make The Perfect Pumpkin Bread For Fall

 

Make The Perfect Pumpkin Bread For Fall

As autumn comes nearer and nearer, we can’t help but get excited about all the delicious seasonal foods and drinks that we’re going to make and buy. From rich soups to steaming hot cocoa, fall foods just feel so comforting and good. Of course, we all know how one of the fall staples is pumpkin. They can be used in pretty much everything, as you probably know. Whether it’s a pumpkin spice latte, a pumpkin pie, pumpkin pancakes, or even a side to a savory dish, pumpkin is an ingredient that is so versatile you can’t help but love it. No wonder it’s such a popular food! Not to mention, pumpkin is a healthy food: it’s full of vitamin A, vitamin C, fiber, antioxidants, beta-carotene, and other nutrients like potassium that help protect your eyesight, improve your skin and keep your immune system working well. On top of all that, pumpkin has nutrients that might help you lose weight in the long run! Today, we’re going to give you a recipe for the best pumpkin bread you’ll ever have – you won’t get enough of it once you taste it. It’s soft, full of flavor, and will make your kitchen smell absolutely heavenly, which is always a plus. If you’re looking for a tasty treat to make that won’t take you much time to whip up, this one is perfect for you. Everyone who eats it will become hooked after just one bite, we promise.

What You’re Going To Need:

• 3 cups of all-purpose flour
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cloves
• 3/4 tsp salt
• 1 cup of unsalted butter at room temperature
• 3 cups of sugar
• 3 large eggs
• 2 3/4 cups of pumpkin puree (about 1 1/2 cans)

How To Make It:

1. Preheat the oven to 350 degrees. Grease two 9×5 loaf pans well with baking spray.
2. Grab a medium-sized bowl and combine the flour, baking soda, baking powder, and spices. Whisk them all together to combine and then set the mixture aside.
3. In a larger bowl, combine the butter and sugar until fully combined.
4. Add the eggs one at a time and mix until everything is combined after every addition.
5. Use a mixer on medium speed to beat the mixture for 2-3 minutes until it’s light and fluffy.
6. Add in the pumpkin puree and beat until everything is combined. The mixture might look a little curled and separated – that’s fine.
7. Add the dry ingredients before mixing it all on low speed – just until they’re all combined. Make sure not to over mix it. If you think it needs a little more stirring, use a spatula and do it gently by hand.
8. Divide the batter evenly into the cake pans and bake them for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
9. Take the loaves out of the oven and let them cool for about 10 minutes. Then, remove them from the pans onto a cooling rack to cool all the way.
10. Serve and enjoy!