Pumpkin Spice Bread

🎃Let’s Talk More Pumpkin❣️

I had some extra canned pumpkin puree that I didn’t want to go to waste, so I ended up making this moist, decadent 🎃PUMPKIN BREAD🎃 Best is to eat it hot from the oven or toast a slice right before taking a bite❣️

TIPS

-Awesome to slab on soft creamy butter, fig jam, apple butter or cream cheese

-Freezes beautifully, too!

🎃My Pumpkin Spice Bread is just a tap away at the link in my BIO❣️

En-JOY❣️❌⭕️

Pumpkin Spice Bread

2 cups all-purpose flour

1 tablespoon pumpkin spice*

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1½ sticks (¾ cup) unsalted butter, softened

2 cups sugar

2 large eggs

1 can  (15 ounces) pumpkin puree

Preheat the oven to 325°F.

Line two 8 x 4-inch loaf pans with foil over the edges of the pans and the line bottom with parchment paper. Spray with non-stick cooking spray.

In a medium bowl, combine the flour, pumpkin spice, salt, baking soda and baking powder; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until creamy about 3 minutes.  Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, about 2 minutes. Add pumpkin and mix until smooth. Add the flour mixture and mix on low speed until combined.

Spoon batter into the prepared pans, dividing evenly, and bake for 65  to 75 minutes, or until a cake toothpic inserted into center comes out clean. Cool loaves in the pans for about 10 minutes. Lift foil to remove breads and place onto wire rack to cool completely.

Makes two loaves.

TIP: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

TIP: Substitute pumpkin spice with 1 teaspoon each ginger, nutmeg and cinnamon.