1 2/3cupsflourfor a healthier bread substitute 1/2 whole, white wheat or almond flour
1/2teaspoonbaking powder
1teaspoonbaking soda
1/4teaspoonsalt
2teaspoonscinnamon
1/2teaspoonnutmeg
1/4teaspooncloves (optional)optional
WET INGREDIENTS
1/3cupbutter
1/2cupwhite sugar
1/2cupbrown sugar
1teaspoonvanilla extract
2large eggs
1cupcanned pumpkin puree
1/3cupmilk non-dairy milk is fine
1/2cupchopped nuts of choicepecans or walnuts
DIRECTIONS
Preheat your oven to 350° F (175° C) and grease a 9-inch loaf, muffin pan or mini bundt pan of your choice. Sift all dry ingredients and set aside.
In another bowl, cream (blend) room temperature butter, sugar, and vanilla extract. Continue by adding eggs one at a time, beating well after each addition. Add canned pumpkin and mix well.
Then add dry sifted ingredients continuing to mix while alternating with milk. Mix until smooth and then gently fold in chopped nuts. Pour the batter into prepared pan.
Bake for approximately 45 minutes (if using a large loaf pan) or bake until a toothpick comes out clean. Baking times will vary with ovens or elevation and may take up to 60 minutes.
Slice when the bread has cooled. Enjoy!
Notes
♥ Be mindful that if you're using muffin tins or smaller loaf pans the cooking time will be drastically reduced.