Pumpkin Butter Bread

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 cup butter, melted
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.
3. In a medium bowl, whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Pumpkin puree can be substituted with other winter squash puree such as butternut squash or acorn squash.
• The bread can be stored in an airtight container at room temperature for up to 3 days.
• This bread can also be frozen for up to 3 months.