Make the perfect pumpkin bread for fall

Make the perfect pumpkin bread for fall

With fall getting closer and closer, we can’t help but get excited about all the delicious seasonal foods and drinks we’re about to cook and buy. From hearty soups to steaming hot cocoa, fall meals feel so comforting and good. Of course, we all know that one of the staples of fall is pumpkin. They can be used in almost anything, as you probably know. Whether it’s a pumpkin spice latte, pumpkin pie, pumpkin pancakes, or even a side dish for a savory dish, pumpkin is such a versatile ingredient that you can’t help but love it. No wonder it’s such a popular food! Not to mention that pumpkin is a healthy food: it’s full of vitamins A, C, fiber, antioxidants, beta-carotene, and other nutrients like potassium that help protect vision, improve skin, and support immune function. systems. In addition to all this, pumpkin contains nutrients that can help you lose weight in the long run! Today we’re going to give you the recipe for the best pumpkin bread you’ll ever eat – you won’t get enough of it once you try it. It’s mild, full of flavor and will make your kitchen smell absolutely heavenly, which is always a plus. If you’re looking for a tasty treat that doesn’t take much time to prepare, this is the perfect option for you. We promise that anyone who eats it will be hooked in one bite.

What you will need:

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

How to do it:

1. Preheat oven to 350 degrees. Grease two 9×5 loaf pans well with baking spray.
2. Take a medium sized bowl and mix together the flour, baking soda, baking powder and spices. Whisk them all together and then set the mixture aside.
3. In a large bowl, cream together the butter and sugar until completely combined.
4. Add the eggs one at a time and mix until just combined after each addition.
5. Use the mixer on medium speed to beat the mixture for 2-3 minutes until light and fluffy.
6. Add the pumpkin puree and beat until combined. The mixture may look a little curdled and separate – this is normal.
7. Add the dry ingredients before mixing on low speed until just combined. Be careful not to stir it. If you feel you need to stir a little more, use a spatula and do it gently by hand.
8. Divide the batter evenly between the tins and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the loaves from the oven and let them cool for about 10 minutes. Then remove them from the pans onto a cooling rack to cool completely.
10. Serve and enjoy!

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