- 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
- 2 cups sugar
- 1 15-ounce can 100% pure pumpkin (I use Libby’s)
- 2 large eggs
Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In a large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. The mixture might look grainy and curdled at this point — that’s ok.
At low speed, beat in flour mixture until well combined.
Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted in the center comes out clean. Let loaves cool in the pan for about 10 minutes, then turn out on a wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
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.
Adapted from onceuponachef.com