Very Moist Pumpkin Bread
It sunk in the middle but that could have been due to my lack in baking skills. It was very moist and had a wonderful flavor.WOW, Big hit at holiday party!
Yield
24 servingsPrep
10 minCook
65 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 ½ | teaspoons |
nutmeg
ground |
|
| 1 ½ | teaspoons |
cloves, ground
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | tablespoon |
baking powder
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 3 | cups |
sugar
|
|
| 16 | ounces |
canned pumpkin purée
solid |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 7.5 | ml |
nutmeg
ground |
|
| 7.5 | ml |
cloves, ground
|
|
| 7.5 | ml |
cinnamon
|
|
| 7.5 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
sugar
|
|
| 462.4 | ml/g |
canned pumpkin purée
solid |
|
Directions
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350℉ (180℃) F for 1 hour or until bread tests done. Let cool, serve warm or at room temperature.
