Kitchen Shenanigans- How to Make Pumpkin Bread

With halloween long gone, the prevailing dilemma now is 'whether to keep the carved out pumpkin or trash it??? ' Well, if the pumpkin hasn't rotten, put it to some culinary use in your kitchen. I found this simple pumpkin bread recipe made with ingredients right out of your pantry. This particular recipe provided for a lot of room for improvisation. For instance, I replaced white sugar with brown sugar and gluten-free flour for all-purpose flour.
This recipe makes two regular-sized loaves and you will need the following:

• 2 cupsgluten-free baking flour or all-purpose flour. 

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cloves

• 1 teaspoon cinnamon

• 1 teaspoon ground nutmeg

• 2 cups brown/white sugar

• 1-1/2 sticks unsalted butter, softened

• 2 large eggs

• 15 ounces of pumpkin puree ( I pressure cooked pumpkin chunks for three whistles and pureed it ) 

HOW TO :

Preheat oven to 325 degree F. Grease two bread loaf pans with generous amount of butter and sprinkle flour.
Start by beating sugar and butter, until mixed coarsely. 
Now time to add eggs, one at a time. Beat until fluffy. 
 Slowly add the pumpkin puree. 
Then add all the dry powder ingredients- flour, baking powder, baking soda, salt and spices. Beat until incorporated thoroughly. 
 Pour into pans and bake for 60-70 minutes or until cake tester inserted comes out clean. 
Slice and serve with your coffee......ENJOY !! Image Source
Have a great day lovelies....