This is a great bread to make in the fall. It is very moist, and makes for a hearty breakfast. This recipe is from the archives of Ethel Eynard, my grandmother. Jefferson City, MO. 1975.
Pumpkin Loaves
Yield: 12 servings.
Pumpkin Loaves
You can make this pumpkin loaf, it is the perfect fall treat.
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 can (1 pound) pumpkin
Instructions
Lightly grease four small loaf pans and preheat the oven to 325 degrees. Sift flour with salt, baking powder, soda, and spices; set aside. In large bowl of a electric mixer on medium speed, beat sugar with butter just until blended. Add eggs one at a time, beating well after very light and fluffy. Beat in pumpkin. At low speed beat in flour mixture until combined.
Turn batter into greased pans, dividing evenly. Bake 1 hour, or until cake tester comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
