Pumpkin bread

Shan’s Pumpkin Bread

  • 2 cups self rising flour
  • 1 teaspoon allspice
  • 1 TABLESPOON cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby’s)
  •  
  • Mix all ingredients with an electric mixer 
  • The batter will look fluffy
  1. Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. (Butter knife) Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)

Enjoy 🙂

 

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