Wednesday, September 8, 2010

Pumpkin Bread

This one is a great little quick bread recipe, plus it makes two loaves. If you don't think you will eat both of them fast enough, it freezes well.

Pumpkin Bread

- 1 cup butter room temperature
- 3 cups sugar
- 3 eggs

- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoons ground nutmeg
- 2 cups pumpkin (or one 15 oz can)

Cream butter and sugar. Add eggs, pumpkin and vanilla, stirring thoroughly. Combine dry ingredients in a separate bowl then stir into butter mixture just until moistened. Pour into two greased loaf pans.

Bake at 350 degrees for one hour, checking for doneness.

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