Julie Potter’s Pumpkin Bread
Serves: Makes two 9-inch loaves
  • 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
  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 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.
  2. 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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/julie-potter%e2%80%99s-pumpkin-bread/