It just wouldn't be fall without pumpkin bread. Make a double batch and share a loaf with a friend. Or use muffin tins and share with many. (Adjust bake times accordingly!)
PUMPKIN BREAD
One 9 x 5-inch loaf.
Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
Whisk together:
1 1/2 all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves.
Combine in a small bowl:
1/3 cup non-fat milk
1/2 teaspoon vanilla
Beat in a large bowl until fluffy: (I love my kitchen-aid mixer!!!)
6 tablespoons (3/4 stick) butter, softened.
1 cup sugar
1/3 cup packed brown sugar
Beat in one at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
Fold in:
1/2 cup dried cranberries
(1/2 cup chopped walnuts or pecans) - I omit this.
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
