As the More is More Mom, I’m all about … more pumpkin bread! Nothing says cuddle up and sit by the fire with cozy autumnal comfort better than nibbling on homemade pumpkin bread. My people would eat it everywhere, in a house, with a mouse, in a box, with a fox, on a log, with our dog …
Pumpkin Bread
Preheat oven to 350°
In a medium-size mix bowl, combine:
2-3/4 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons pumpkin pie spice
In a large mixing bowl, combine:
1 cup of butter softened
1 cup sugar
1 cup brown sugar, packed
Add four eggs, one at a time
Blend in one 29-ounce can of Libby’s solid, packed pumpkin
Add dry ingredients, being careful not to over stir
Grease and flour two loaf pans
Split batter in half
Cook for one hour
Cool, remove, slice, and serve
I like to store the pumpkin bread in the refrigerator; it seems like the pumpkin flavors absolutely intensify. Delicious!
More autumnal traditions, more tasty morsels, more family memories …
