Things You'll Need:
- 1 can solid pack pumpkin
- 1 cup softened butter or margarine
- 3 eggs
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1-1/2 tsp. ginger
- 1-1/2 tsp. cinnamon
- 1-1/2 tsp. nutmeg
- 1-1/2 tsp. cloves
- 1-1/2 tsp. baking soda
- 1 tbsp. baking powder
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Step 1
Pre-heat the oven to 350 degrees. Grease 2 9-by-5-by-3 inch bread pans with vegetable shortening.
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Step 2
Cream together 1 cup, or 2 sticks, of room-temperature butter or margarine with 3 cups of granulated sugar in a large mixing bowl.
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Step 3
Put 3 eggs in the creamed butter mixture and stir well. Stir in 1 tsp. of vanilla extract.
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Step 4
Mix all dry ingredients together, 3 cups of all-purpose flour, 1-1/2 tsp. of baking soda, 1 tbsp. of baking powder, and 1-1/2 tsp. each of nutmeg, cloves, ginger, and cinnamon. If desired, lessen the amount of the spices to 1 tsp. each for a more subtle flavor. Add the dry ingredients to the butter mixture.
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Step 5
Open a 16-ounce can of solid pack pumpkin and mix into the batter until just moistened. Over-mixing batter can tend to make the end result tough instead of tender.
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Step 6
Pour the batter into the 2 greased bread pans. Bake the pumpkin bread in the oven for an hour, or until a toothpick comes out clean from the center.
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Step 7
Let the pumpkin bread cool thoroughly. Top with whipped cream and dust with powdered sugar mixed with cinnamon for an added level of flavor and a beautiful presentation.
