PUMPKIN BREAD
Yields: 2 large loaves
2 ½ cups Ap-Flour
1/2ea Whole Nutmeg
1t Salt
1t Ground Ginger
1t Baking Powder
2t Cinnamon
2t Baking Soda
1t Ground Clovers
2 ½ cups Sugar
2lbs Pumpkin Puree
8oz Butter (room temp)
3ea Whole Eggs
Spray loaf pans and set aside. Combine dry ingredients and set aside. In the medium size mixer, beat butter and sugar. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. At low speed, beat in flour mixture until well combined. Turn batter into prepared pans, dividing evenly, and bake for 45-55 minutes, or until a tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out to cool completely.
