Good morning! How is your week coming along? I always drag along after a holiday weekend and feel as if I cannot catch up, this week is no different. I am counting the two days left until the weekend. We are having beautiful weather, hot and sunny, as if summer is not going to give up without a fight.
I have to be honest, my mind has already transitioned to Fall. I have unpacked my Fall/Winter clothes, dug out my cookbooks and have actually made my first pumpkin dessert! Bring on the cool crisp mornings, lazy weekends watching football and eating chili.
If you like pumpkin bread I think you will enjoy this recipe. It is the best one that I have made so far, spicy, moist and delicious. Perfect with a cup of tea, as a dessert or just a snack. I love it so much I am going to be making several loaves to send to family and friends.
The Best Pumpkin Bread Ever
1/2 cup butter, softened
1 cup canned pumpkin
11/2 tsp. ground cinnamon
1/2 tap. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
11/2 cups all purpose flour
Preheat oven to 350. Grease a 9″ loaf pan with cooking spray and line with parchment paper. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment combine all of the ingredients and mix at medium speed until well mixed.
Pour mixture into prepared pan and bake for 40-60 minutes or until a toothpick comes out clean. Cool for 15 minutes then remove from pan and cool on a wire rack.
This bread is perfect without a glaze or frosting but I added a cream cheese frosting. In hindsight I should have left it plain.
Have a great day!