I cannot take any credit for this recipe at all. It is 100% copied straight out of the Joy of Cooking cookbook. Unlike regular cooking, when baking you really need to stay with the recipe, as switching ingredients or changing the amounts of certain ingredients will change the way it cooks. I mean, you can change the amount of cinnamon or nutmeg, but changing the ratio of flour to baking powder and/or baking soda and/or salt, etc. can really mess it up.
FYI: I will be making the ingredients in BOLD letters so you can find them easily for gathering
Items needed: mixer w/bowl; bowl to mix dry ingredients; bowl for wet ingredients; spatula; measuring cups/spoons; loaf pan
preheat oven to 350 degrees.
In mixing bowl, beat until creamy:
6 TBSP unsalted butter (helps if it is already room temp)
add to it:
1 1/3 cup sugar (or you can use 1 cup sugar and 1/3 cup brown sugar – that’s how I make it)
beat on high speed until lightened in color and texture, 3 to 4 minutes.
Add one at a time:
2 large eggs
until well-blended then add:
1 cup pumpkin puree (I use Libbys (unless I cook my own) – just make sure you get pure pumpkin puree- NOT pumpkin pie!)
mix just until blended.
Dry ingredients (mix together in separate bowl):
1 1/2 cups all-purpose flour
1 1/2 teas ground cinnamon
1 teas EACH baking soda, salt, and ground ginger
1/2 teas ground nutmeg,
1/4 teas EACH ground cloves and baking powder
Wet ingredients (add together in separate bowl):
1/3 cup milk 1/2 teas vanilla extract
Alternate mixing each of the above separate bowls into the mixing bowl, scraping the sides and mixer blade as needed.
spray Pam onto sides and bottom of loaf pan and fill with batter, place in oven and cook about 1 hour or until toothpick comes out clean from center of loaf. You can also make 3 mini loafs (make sure batter is evenly distributed) instead, they take about 45 mins to cook. Also, this can be easily doubled or even tripled – I have never done more than 3 batches at a time.