A Taste of Fall....Pumpkin Bread

Lately, I've been wanting or craving everything to do with Fall: College Football (American Football), Riding Boots (which may include Cowboy Boots if you live in the Southern Region of the United States), Scarves, Leggings, Hayrides, Halloween, Pumpkins, and Pumpkin Spice flavors in cooking. Lucky for us, Fall is right around the corner, which is why I'm going to have you one step ahead of the game for your tailgate, Halloween party, Thanksgiving meal, or Fall outing. Today's recipe will be for Pumpkin Bread. 

Be sure to check back on Thursday for my Sangria Recipe.

Yields: 1 large loaf or 4 mini loaves

Ingredients: 

2 cups flour

2 teaspoons pumpkin pie spice (fresh)

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

2/3 cup buttermilk

Materials:

Large Mixing Bowl

Medium Mixing Bowl

Electric Mixer

Whisk

Spatula 

Measuring Cups/Spoons

Tooth Pick

Cooling Rack

Preheat oven to 350°F.

Butter a 9x5x3 in. loaf pan or 4 mini loaf pans.

Whisk flour, pumpkin pie spice, baking powder, salt, & baking soda in medium bowl to blend.

Using an electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup of sugar, beating until blended.

Beat in eggs, 1 at a time.

Beat in pumpkin, then vanilla.

Beat in dry ingredients alternately with buttermilk starting and ending with the buttermilk.

Bake until tester inserted into center comes out clean, about an hour 10 mins for large loaf and 24-36 mins for mini loaves.