Page 46 - SCMHCC Holiday Favorites Cookbook

PUMPKIN BREAD

From the Kitchen of Cheryl Jean (Chelsea’s Mom)

Ingredients:
2 cups all purpose flour
½ tsp. salt
1 tsp. baking soda

½ tsp. baking powder
1 tsp. ground cloves

1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 ½ sticks unsalted butter,

softened
2 cups sugar
2 large eggs

1 15-oz can pumpkin

Directions:

Preheat oven to 325 degrees Fahrenheit
Grease two 8x4 inch loaf pans with butter and dust with flour
In a medium bowl, combine the flour, salt, baking soda and powder, cloves, cinnamon, and

nutmeg
Whisk until combined; set aside
In a large bowl, beat butter and sugar until just blended

Add eggs one at a time, beating in between
Add in pumpkin and continue beating until light and fluffy
Add flour mixture and mix until combined

Pour batter into pans
Bake for 65-75 minutes

Notes: To dust: grease pan and put some flour in loaf pan. Rotate the
pan until it is just coated with flour and dump the excess flour out.