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Ingredients
- 1 1/2 sticks Unsalted Butter (softened)
- 2 cups Sugar
- 2 large Eggs
- 1 15 oz can Libby’s 100% Pumpkin
- 1 teasp Vanilla
- 2 cups All Purpose Flour
- 1 teasp Ground Cinnamon
- 1 teasp Ground Nutmeg
- 1 teasp Ground Cloves
- 1/2 teasp Salt
- 1/2 teasp Baking Powder
- 1 teasp Baking Soda
Details
Preparation
Step 1
Preheat oven to 325%
Spray 2 loaf pans with Pam & set aside.
Cream butter & sugar together with electric mixer.
Add eggs in 1 at a time & keep mixing until fluffy. Add in pumpkin & vanilla & mix approximately 30-60 sec.
In a separate medium bowl combine flour, cinnamon, nutmeg, cloves, salt, baking soda & baking powder.
I like to sift these ingredients together 2 times.
Put 1/3 of dry ingredients into the bowl with the pumpkin mixture & mix. Continue adding the dry ingredients to the wet until All is combined well.
Pour into loaf pans & bake on center rack of oven 55-65 minutes or until toothpick comes out clean.
Let cool 10 minutes before removing from pans.
Wrap tightly in Saran Wrap.
Serve warm with butter or cream cheese
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