Although there are loads of butter and sugar in this pumpkin bread recipe...it is the best I've ever tasted.
My mother-in-law, Wendy, made it this morning for "Mom's Group", and all us mom's fell in love with the bread. It was so moist and sweet. I swear that for every bite, an Hallelujah chorus sounded. Wendy got the recipe from Streaming Gourmet, and I immediately made the recipe when I got home. I added some cream cheese frosting drizzle and oh boy....yum...
Recipe from Streaming Gourmet
♦ 3 cups all-purpose flour
♦ 1 tsp ground cloves
♦ 2 tsp ground cinnamon
♦ 1 tsp ground nutmeg
♦ 1/2 tsp salt
♦ 1 tsp baking soda
♦ 1/2 tsp baking powder
♦ 3 cups granulated sugar
♦ 2 sticks of butter, really soft, half melted
♦ 3 large eggs
♦ 1 (15 oz) can of pure pumpkin
Cream Cheese Frosting Drizzle (Optional):
♦ 4 oz Cream Cheese Softened
♦ 1/2 Stick of Butter Softened
♦ 1 1/2 cups of Powdered Sugar
Preheat oven to 350˚F and grease bottoms and sides of two medium loaf pans.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
Blend Sugar, Butter and Eggs together on medium speed until fluffy and creamy. Add the pumpkin and combine well.
In three batches, add the dry ingredients to the wet, and mix gently until fully combined. Pour evenly into greased pans.
Bake side-by-side for about one hour or until an inserted toothpick comes out clean the top is golden.
In the meantime, blend together the Cream Cheese Frosting ingredients until smooth. Set aside. When Bread is done, cool 15 minutes, then remove from pans and transfer to cooling racks. Place the frosting in a ziplock bag. Cut one tiny corner off and drizzle the frosting onto the bread, or if you prefer, just heap spoonfuls of frosting to individual slices =P.