Pumpkin Bread

By polledl

Makes two 9-inch loaves (about 24 servings)

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon each: baking soda, salt and ground cinnamon
• 1/2 teaspoon ground cloves
• 4 large eggs, beaten
• 1 1/2 cups granulated sugar
• 1 cup light brown sugar
• 2 sticks (1 cup) butter, melted
• 1 can (16 ounces) pure pumpkin

Preparation

Step 1

Grease and flour two 9- by 5-inch loaf pans. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl.
Meanwhile, whisk eggs and sugars in a medium bowl. Whisk in butter until fully incorporated and then pumpkin. Beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans.
Bake until golden brown and a cake tester comes clean, about 50 minutes. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.
Serves: 24

Per serving: calories 237, fat 9g (saturated 5g), protein 3g, fiber 1g, carbs 37g, cholesterol 51mg, sodium 283mg

Lighten up: For 30 fewer calories per slice, substitute ½ cup applesauce for ½ cup (1 stick) of the butter.