Pumpkin Bread | | Servings: Makes 2 loaves | Prep Time: 20 Minutes | Cook Time: 65 Minutes | Total Time: 1 Hour 30 Minutes | INGREDIENTS | 2 cups all-purpose flour, spooned into measuring cup and leveled-off | ½ teaspoon salt | 1 teaspoon baking soda | ½ teaspoon baking powder | 1 teaspoon ground cloves | 1 teaspoon ground cinnamon | 1 teaspoon ground nutmeg | 1½ sticks (¾ cup) unsalted butter, softened | 2 cups sugar | 2 large eggs | 1 (15-oz) can 100% pure pumpkin (I use Libby's) | INSTRUCTIONS | Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy). | In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. | In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay. | Add the flour mixture and mix on low speed until combined. | Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. | Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect. | Freezer-Friendly Instructions: 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.