Pumpkin Loaves – this makes a moist and spicy bread that is perfect for the fall.
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.
2 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 C. sugar
3/4 C. butter
2 eggs
1 can (1 lb.) pumpkin
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 electric mixture ad 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.
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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 the restaurant originals that you would normally go out to try. 
In the Pumpkin loaf recipe In the directions it states “Sift flour with salt, baking powder, soda, and spices; set aside.” But in the ingredients soda is not mentioned… so what kind of typo is this? Am I missing an ingredient, or did you add soda by mistake? Thank you
It was an accidental omission on my part, the baking soda is back in.