This pumpkin bread is moist and rich in flavor. It has the perfect amount of spice, to give you that fall kick. By @life.and.liz
- Makes: 8-10 slices
- Time: 60-70 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tsp Great Lakes Culinary Gelatin
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 teaspoon pumpkin pie spice
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 15-oz can pure pumpkin
Directions
- Preheat the oven to 325°F Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
- In a medium bowl, combine the flour, gelatin, salt, baking soda, baking powder, and pumpkin pie spice. Whisk until combined; set aside.
- In a large bowl, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin.
- Add the flour mixture and mix on low speed until combined.
- Pour the batter into the prepared pans, dividing evenly, and bake for 60– 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.
