As November comes to a close, it is time to say goodbye to pumpkin and get ready to welcome in gingerbread. We are gearing up for the holidays around our house, and nothing helps fill an “I’ve-been-decorating-all-day” hunger like some warm pumpkin bread. The hour cook time is torture once you get that pumpkin spice smell, but it is so worth it. I almost even considered not lighting a candle in our apartment all day, a rarity around these parts, because it naturally smelled like warm baked goods.
This bread is delicious and easy to make. If you prefer, you can drizzle icing on the top as we did here, but it is just as great without it. The bread can be frozen for a later date, or will keep for up to a week if kept in a sealed container.
- 1 c flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cloves
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1 c sugar
- 3/4 stick butter, softened
- 1 egg
- 1/2 can pureed pumpkin
- Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
- In medium bowl, combine dry ingredients.
- In electric mixer, beat butter and sugar. Add egg and continue beating until fluffy. Add in pumpkin.
- Add in flour mixture until well combined.
- Pour into loaf pan and bake for 50-60 minutes, or until knife inserted in center comes out clean.