Here’s your destination for holiday inspiration! SO happy to have a full house for the week of Thanksgiving, that I’m doing things now that can successfully be completed in advance. Admittedly the kitchen is my sanctuary most of the time, but I want to get out there and play with my gang..driveway hockey, big wheels, Heads Up, Hardee Pardee, and who knows what else. This is a fab breakfast bread. Bonus…it freezes fabulously (I tested that). Now just sit back and wait for the oohs and aahs. Note: Recipe doubles beautifully. And, I made a pan of mini loaves as well (see pic below) reducing baking time to 25 minutes. Can’t wait for the smiles!
2 cups all purpose flour, divided
1 cup brown sugar, packed
1 t cinnamon
1/4 t nutmeg
1/8 t ground cloves
1 T baking powder
1/4 t baking soda
1/4 t salt
1 cup canned pumpkin
1/2 cup milk
1/3 cup butter, melted
Preheat oven to 350°.
Combine 1 cup flour and all other ingredients in mixing bowl.
Beat with electric mixer at low speed until blended.
Increase speed to high for 2 minutes.
Gradually add remaining flour while on low speed until well blended.
Pour batter into greased 9 x 5 loaf pan.
Bake 50 to 55 minutes, until knife inserted comes out clean.
Slice and savor!