Try this moist bread with butter or a mild cheese—or dip it in pumpkin soup for an extra hearty experience.Yield: Yield: 2 loaves/16 slices
|2 sticks||unsalted butter|
|2 1/2 cups||all-purpose flour|
|1 cup||light-brown sugar|
|1 cup||granulated sugar|
|2 teaspoons||baking powder|
|1 teaspoon||baking soda|
|3/4 teaspoon||ground cloves|
|2 cups||peeled, seeded, and grated pumpkins (use a small-holed grater)|
|1 1/2 teaspoons||vanilla extract|
Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.