When you have pumpkins, make pumpkin bread, (and pancakes!)
Servings: Makes 2 loaves
Cook Time: 65 - 75 Minutes
2 cups all-purpose flour, leveled-off
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 c. sugar
2 large eggs
1 15-oz can 100% pure pumpkin
Preheat the oven to 325°F and set an oven rack in the middle position. Grease two loaf pans with butter and dust with flour.
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 light and fluffy, a few minutes. Beat in the pumpkin.
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 toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a pan or rack or stove to cool completely.
Blended Cream cheese + Maple syrup