pumpkin bread

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chopped nuts, if using.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For a richer flavor, substitute 1/2 cup of the pumpkin puree with 1/2 cup of melted butter.
• To prevent the bread from doming during baking, line the loaf pan with parchment paper, leaving an overhang on the sides.
• Store cooled pumpkin bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
• Use a serrated knife to slice the bread for clean cuts.