Aly's Not-So-Famous Pumpkin Bread / Muffin Recipe

Okay I am sorry for the delay on this! A few months ago I posted on my instagram that I finally perfected my pumpkin recipe after about 3 years of trying a multitude of different ones, but then I never posted it. I figured this would be a perfect spot to have a permanent place in the blog for you to reference whenever you want to use it :)

WHAT YOU'LL NEED TO MAKE PUMPKIN BREAD / MUFFINS

Servings: Makes 2 loaves / 1 loaf + 12 muffins / 24 muffins Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground pumpkin pie spice

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 2 sticks unsalted butter, softened

• 2 cups sugar

• 2 large eggs

• 1 15-oz can 100% pure pumpkin (I use Libby's)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

4. Add the flour mixture and mix on low speed until combined.

5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a knife or toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

I make this probably once a month and it never lasts more than a few days! It is a family favorite and I hope it becomes yours too! Let me know in the comments if you are going to make it :)

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Instructions and most of recipe from Once Upon A Chef. I changed it to what I found works best for me! Photos courtesy of Unsplash.