2cupsfreshly milled flourspelt, soft white wheat, or kamut is best!
1/2tspsalt
1tspbaking soda
1/2tspbaking powder
1/2tspground clovesor 7-10 whole cloves, grounded
2tspcinnamon
1tspground nutmeg
1 1/2stickssoftened butter
1cupwhite sugarI use cane sugar
1/4cupbrown sugarsucanat can be used
2largeeggsroom temperature
2cupspumpkin pureeor one 15.5oz canned pumpkin puree
1/4cupmilkMore or less may be needed
Instructions
Preheat oven to 325 degrees Fahrenheit
Cream butter and sugar. Add eggs and mix until light and fluffy, about a minute.
Add pumpkin puree to butter, sugar, and eggs and mix. If it looks grainy, that's normal.
Mix together dry ingredients - flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and sugar
Add dry ingredients to pumpkin puree mixture a little at a time to avoid flour dust going everywhere
If mixture looks dry, add milk 1 tablespoon at a time until desired consistency is reached. Just a little bit thicker than cake batter. The amount of milk added will depend on the flour used!
Divide batter up into two greased loaf pans. Count on the bread to rise about 1/2 - 1 inch.
Place on lower third of preheated oven and bake for 30-45 minutes until toothpick comes out clean. *Note* If your oven doesn't have a top burner, you can place it in the middle of your oven. I like to place on lower third to prevent browning on top of loaf.
When done, let bread sit in pans for about 10 minutes
After 10 minutes, remove from loaf pans onto a plate and ENJOY!
Notes
Feel free to experiment to your taste! This is not a super sweet bread, so if you want it sweeter you can add more sugar. Optional ingredients to add: chocolate chipsSpices can be adjusted to your tastes