A bold claim, I know. But I really think this recipe can handle it. It is the perfect blend of spicy, pumpkiny, and scrumptious!
Things You’ll Need:
- 1 ½ cups butter or margarine, softened
- 4 ½ cups sugar
- 4 eggs
- 4 ½ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 2 ½ teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
- 24 oz. canned solid pumpkin (about 2 ½ to 3 cups)
Preheat the oven to 350°. In a (really) large mixing bowl, cream butter and sugar.
Add eggs and mix well.
Add in the baking powder, baking soda, cinnamon, ground cloves, and nutmeg and continue mixing.
Slowly add flour and mix until just added in. It will be looking a bit dry and crumbly at this point, but don’t worry! The pumpkin will make it all better.
Mix in pumpkin.
Pour into 3 greased loaf pans (I made 2 loaves and 9 jumbo muffins).
Bake for 1 hour or until knife inserted in center comes out clean. The bread is a much darker/brownish color than most bread, so it looks done deceptively early…but do not be fooled!
I like to set the loaves on their side a little bit after I’ve taken them out of the oven because it seems to help the bread come out a bit. Also, this kind of bread always seems to sink in in the center a bit…I don’t know why that is, but it doesn’t at all affect the taste!
Let cool a bit, then enjoy!