Julie Potter’s Pumpkin Bread
by: Three Many Cooks
Serves: Makes two 9-inch loaves
Ingredients
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 sticks (1 cup) softened butter
- 3 cups sugar
- 4 large eggs, beaten
- 1 can (16 ounces) pure pumpkin
Instructions
- 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 soda, baking powder, salt, nutmeg, cinnamon, and cloves in a medium bowl. Meanwhile, beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time, then pumpkin, until smooth. Alternating ⅓ at a time, beat in dry ingredients and ⅔ cup water.
- Divide dough evenly among prepared pans. Bake until golden brown and a cake tester comes clean, about 1 hour. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.
Julie,
Are you the Julie Potter who attended the American International School of The Hague? I remember you & your sister Pam, if you are. My name was Lisa Marderosian, and I am helping to locate old classmates. Our old school has its own web, (alumni@ASH.nl) and you can also locate people through Geoffrey Gibbs. If you are interested, please feel free to contact me.
All the Best,
Lisa Marderosian-Saleski