Corinne in Season

Pumpkin Bread

Super moist, perfectly spiced, and it makes the whole house smell incredible while it bakes. Once it's cooled, cut a thick slice and griddle it in butter until the edges go golden and crisp.

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• ¾ cup unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can pure pumpkin purée
• A little extra sugar for the top

Instructions

1. Preheat oven to 325°F.

2. Whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

   2 cups all-purpose flour · ½ tsp salt · 1 tsp baking soda · ½ tsp baking powder · 1 tsp ground cloves · 1 tsp cinnamon · 1 tsp nutmeg

3. In a separate bowl, beat the softened butter and sugar together. Add the eggs one at a time, then mix in the pumpkin.

   ¾ cup unsalted butter, softened · 2 cups sugar · 2 large eggs · 1 15-oz can pure pumpkin purée

4. Add the dry ingredients and mix just until everything comes together.

   The dry ingredients from Step 2

5. Pour into a buttered + floured or parchment-lined loaf pan and sprinkle a little sugar over the top for that crunchy crust.

   The batter from Step 4 · A little extra sugar for the top

6. The original recipe makes two 8x4 loaves and bakes for about 65–75 minutes. I baked the full recipe in one 9.25x5.25-inch loaf pan, and mine took about 95 minutes. Start checking around 85–90 minutes and bake until a tester inserted into the center comes out clean.

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