Fall is my favorite time of the year. I love the changing colors and Cary loves football. Every fall I try a pumpkin recipe. Last year it was pumpkin bars. The year before that it was pumpkin whoopie pies. This year I felt like making something to take to The Bug’s teachers at his daycare and decided upon pumpkin bread.
I was goofing off on pinterest… (I’m seriously addicted. Help me.) … and found this delicious looking recipe. I’ve made pumpkin bread before, but let me tell you, this was WAY, WAY better than anything I have ever made. It’s also pretty easy too, which is always a plus in our house.
Here are the ingredients:
- 3 cups all-purpose flour
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 cups granulated sugar
- 1 cup butter, melted in the microwave
- 3 large eggs
- 1 tablespoon of vanilla
- 1 16 oz can of pure pumpkin
Preheat the oven to 350°F and spray either 2 medium loaf pans or 4 small loaf pans.
In a stand mixer, cream the sugar, butter, eggs and vanilla on medium speed for about 2 to 3 minutes.
Add the pumpkin and mix until well blended (about another minute or so).
In a few small batches, gently add the dry ingredients to the pumpkin mixture.
Pour the batter into the pans and cook for about 45 minutes or until a toothpick comes out clean.