LC’s Pumpkin Bread

This is a great weekend for pumpkin bread. And if you want to make any baked good better, just add chocolate. Orange and black: perfect for Halloween. Also great if you get snowed in…*sigh*

Preheat oven to 350 degrees, grease a 9×5 loaf pan (or in my case 2 smaller pans 8X5… 1 pan I only filled halfway)

Whisk together thoroughly

1 1/2 c flour

1 1/2 tsp ground cinnamon

1 tsp baking soda

1 tsp salt

1/4 tsp baking powder

If you have it or like it, you could also add…1 tsp ground ginger, 1/2 tsp ground nutmeg, and/or 1/4 tsp ground cloves. I did not add these.

Combine in another bowl

1/3 cup milk

1/2 tsp vanilla

In a large bowl, mix until creamy, about 3-4 minutes

5 1/2 T butter (melt first)

1 1/3 c sugar (I used 1 c sugar and 1/3 c packed brown sugar)

Beat into the butter/sugar mixture

2 large eggs, one at a time

Add to the butter/sugar/egg mixture just until blended

1 c pumpkin puree (LT wrote this and I wasn’t sure if she meant cup or can so I used the whole can and it was awesome)

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts (so you’ll add flour, milk, flour, milk, flour) mixing until smooth.

Fold in:

1/2 c chopped walnuts or pecans and anything else you desire. (I added chocolate bits to one and craisins to another)

Scrape the batter into the pan and spread evenly. Bake until toothpick inserted into middle comes out clean, about 1 hour. Let cool in the pan for 5-10 mins before unmolding. Be careful not to overcook – it’s best nice and moist.

*note – the pumpkin is in the baking aisle.

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