pumpkin bread? it’s THE bread for fall!
This pumpkin bread looks so simple and unassuming, you could easily pass it by.
And every time I make it, I think – why did I make this boring bread?
But then I take a slice and remember. It’s so delicious. Light and moist, somewhere between a cake and a tea bread, lovely at any time of day. Noah, of course, favors it for breakfast and I don’t mind at all.
Pumpkin is packed with vitamin A and is high in fiber too. With a hard-boiled egg, some fruit and a glass of milk it makes a great breakfast for my usually-picky eater.
Best of all? It doubles easily and freezes beautifully – so you can make an extra loaf to give to a friend!
Let me know if you make it, and tag me on Instagram @sherisilver if you do!
4 tablespoons unsalted butter, at room temperature
4 ounces package cream cheese, at room temperature
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup (about 1/2 of a 15-ounce can) pumpkin puree (I like to divide the remainder of the can into two 1/2 cup portions for future recipes)
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
pinch of ground cloves
Pre-heat the oven to 350 degrees. Grease a 9 x 5 loaf pan and line the bottom with a piece of parchment paper; grease the parchment paper and flour the entire pan.
Beat the butter, cream cheese and sugar till light and fluffy and completely smooth. Add the eggs and beat again, followed by the pumpkin. Add the dry ingredients and beat till just combined.
Scrape the batter into your prepared pan and bake till a toothpick tests clean, about 50 – 55 minutes. Cool in pan on a wire rack for 5 minutes, then remove from pan to cool completely.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2011/11/06/pumpkin-bread/
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
