The Best is Saved until Last!
Spiced Pumpkin Bread
2 cups all purpose flour, spooned and leveled
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
2 large eggs, room temp.
3/4 cup granulated sugar
1/2 cup light brown sugar
3/4 cup sharp unsalted butter, softened
Preheat the oven to 325 degrees F. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugars on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy but that's fine.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.