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Pumpkin Loaves

ashlyn's picture
Ingredients
  Unsifted all purpose flour 2 Cup (32 tbs)
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Ground cloves 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  Butter/Regular margarine 3⁄4 Cup (12 tbs), softened
  Butter/Regular margarine 3⁄4 Cup (12 tbs)
  Eggs 2
  Pumpkin 1 Pound
  Canned pumpkin 1 Pound
Directions

GETTING READY
1. Lightly grease two 9-by-5-by-3-inch loaf pans.
2. Preheat oven to 325F.

MAKING
3. Sift flour with salt, baking powder, soda, and spices; set aside.
4. In large bowl of electric mixer, at medium speed, beat sugar with butter just until blended.
5. Add eggs, one at a time, beating well after each addition; continue beating until very light and fluffy. Beat in pumpkin. At low speed, beat in flour mixture until combined.
6. Turn batter into prepared pans, dividing evenly.
7. Bake 1 hour and 15 minutes, or until cake tester inserted in center comes out clean.

FINALIZING
8. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely.

SERVING
9. Makes 2 loaves. Slice and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pumpkin

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