Recipe of Today: Pumpkin Bread

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 can pumpkin puree
• ¼ cup milk

Instructions:

• Preheat your oven to 350°F in advance. Grease and flour a 9x5-inch loaf pan.

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

• In the mixing bowl of your Kitchenin KM50 Stand Mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

• Add the pumpkin puree to the wet ingredients and mix until well combined.

• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

• Pour the batter into the prepared loaf pan and smooth the top.

• Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it with foil.

• Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!