{"id":5201,"date":"2024-04-30T11:20:14","date_gmt":"2024-04-30T11:20:14","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5201"},"modified":"2024-04-30T11:20:14","modified_gmt":"2024-04-30T11:20:14","slug":"pumpkin-bread-recipe","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5201","title":{"rendered":"Pumpkin Bread Recipe"},"content":{"rendered":"

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Ingredients:<\/h2>\n

2 cups all-purpose flour, spooned into measuring cup and leveled-off<\/p>\n

1\/2 teaspoon salt<\/p>\n

1 teaspoon baking soda<\/p>\n

1\/2 teaspoon baking powder<\/p>\n

1 teaspoon ground cloves<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

1 teaspoon ground nutmeg<\/p>\n

1-1\/2 sticks (3\/4 cup) unsalted butter, softened<\/p>\n

2 cups sugar<\/p>\n

2 large eggs<\/p>\n

1 15-oz can 100% pure pumpkin (I use Libby\u2019s)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

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Directions:<\/h2>\n

Preheat the oven to 325\u00b0F 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\u2019s Joy).<\/p>\n

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
\nIn 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 \u2014 that\u2019s okay.<\/p>\n

Add the flour mixture and mix on low speed until combined.
\nTurn the batter into the prepared pans, dividing evenly, and bake for 65 \u2013 75 minutes, or until a cake tester 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.
\nFresh 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.
\nFreezer-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.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 2 cups all-purpose flour, spooned into measuring cup and leveled-off 1\/2 teaspoon salt 1 teaspoon baking soda 1\/2 teaspoon baking powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1-1\/2 sticks (3\/4 cup) unsalted butter, softened 2 cups sugar 2 large eggs 1 15-oz can 100% pure pumpkin (I use […]<\/p>\n","protected":false},"author":1,"featured_media":5203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t