One of our favorites during the holidays is Pumpkin Bread. Hope you enjoy this as much as we do.

2 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1 1/2 sticks butter, softened

2 cups sugar

2 large eggs

1 tsp vanilla extract

1 15 oz can pumpkin

Preheat oven to 325 degrees

Generously grease 2 8×4” loaf pans and dust with flour – OR you can spray the pans with a baking spray like Baker’s Joy that includes flour in it.

Combine flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg and set aside.

In a large mixing bowl, beat together butter and sugar until just blended. Add vanilla and then add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy. Add pumpkin and mix thoroughly.

Pour the batter into prepared pans, divided evenly. Bake for 65-75 minutes or until a cake tester inserted in the center comes out clean. Allow the loaves to sit for 10 minutes and then turn them out onto wire racks to finish cooling.

You can serve warm with butter, or heat up in the toaster (if you actually have any left!). These loaves can be frozen for up to 3 months – wrap tightly in plastic wrap and then cover in foil. You can also use freezer zip lock bags.

Enjoy!