Tank Cooks Pumpkin Bread

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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 cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin (I use Libby's)

Directions:

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

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

In a large bowl of an electric mixer, beat the butter and sugar at 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.

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

Pour the batter into the prepared pans, divide it evenly, and bake for 65 – 75 minutes until a cake tester inserted into the center comes out clean.

Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect. Freezer-Friendly Instructions:

The bread can be frozen for up to 3 months. After completely cooling, wrap it securely in aluminum foil, freezer wrap, or a freezer bag. Thaw overnight in the refrigerator before serving.

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