What we like about this bread is that it has a moist, lighter crumb compared with some denser varieties. The delightfully crispy top does soften up a bit after it is wrapped for storage, as happens with most quick breads, so enjoy a couple of pieces the day you bake these tasty treats. We like to make one loaf with chocolate chips and one without. Another option is adding 1/2 c. of nuts (chopped walnuts are yummy).
Ingredients:
- 3 cups all-purpose, unbleached flour
- 2 – 1/2 tsp. ground cinnamon
- 1 – 1/2 tsp. ground cloves
- 1 tsp. ground nutmeg (freshly ground, if you have it)
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 3 c. granulated sugar
- 1 c. unsalted butter, well-softened
- 3 large eggs, room temperature
- One 15 oz. can of pumpkin
- ½ c. Ghirardelli mini chocolate chips (optional)
Instructions:
- Preheat oven to 350˚F & grease two 9 x5″ loaf pans with butter.
- In a medium mixing bowl, whisk flour, cinnamon, cloves, nutmeg, baking soda, baking powder & salt together.
- In a larger mixing bowl, cream the sugar, butter & eggs for about 2 minutes, ’til fluffy. Add the pumpkin and blend with a spatula.
- Add the dry ingredients to the wet a little at a time, gently folding ’til combined.
- Once the batter is combined, pour half of the batter into a one of the prepared pans. Fold the chocolate chips (and/or nuts) into the remaining batter and then pour it into the other pan.
- Bake for 60-70 minutes or until a skewer in the center comes out clean.
- Cool completely on a wire rack.
Makes 2 loaves