I made these to give to coworkers for Halloween and they were a huge hit! I used canned pumpkin the first time, and homemade puree the next time I made them. If you use homemade puree, you’ll need to make sure it’s packed into the measuring cup.
2 cups bread flour
½ tsp salt
½ tsp baking powder
1 tsp baking soda
½ tsp ground cloves
½ tsp allspice
1 tsp cinnamon
1 tsp nutmeg
2 cups sugar
3/4 cup butter softened, plus a little more for greasing pans
1 (15oz) can of pumpkin or equivalent of homemade pumpkin puree
Preheat oven to 325°. Grease 4 mini loaf pans with butter. If you’re using full loaf pans instead of minis, use two.
Whisk together flour, salt, baking powder, baking soda, & spices and set aside.
Beat butter & sugar until blended. Add eggs one at a time. Beat well after each addition. Continue beating until it’s light & fluffy, then beat in pumpkin.
Beat in flour gradually.
Pour batter into the loaf pans. Bake for 15-20 minutes or until a knife comes out clean. You’ll need to bake longer for full sized loaves, about 60 minutes.