Spiced with cinnamon, ginger, cloves, and nutmeg, this classic pumpkin bread smells and tastes like fall.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 cup fresh or canned unsweetened pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
Instruction
- Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan and line bottom with wax paper. Sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder in a bowl.
- Add butter to a large bowl and beat until creamy, about 3 minutes. Gradually add sugar and beat until light and creamy, about 4 minutes. Beat in eggs, 1 at a time, then beat in pumpkin puree. Stir vanilla into milk. Beat in dry ingredients in 3 additions at low speed, alternating with the milk mixture.
- Spread the batter into the prepared pan. Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack to cool.
