Pumpkin Bread and whipped cinnamon butter

Moist pumpkin bread and creamy whipped butter are a perfect fall treat!

Here’s the recipe I’ve been using for several years and everyone seems to enjoy.

INGREDIENTS

• 3 cups canned pumpkin puree
• 1 1/2 cups vegetable oil
• 4 c. white sugar
• 6 eggs
• 4 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoons ground cloves (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease and flour three 9×5 inch loaf pans.
3. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
4. In separate bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
5. Divide the batter evenly between the prepared pans.
6. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

P.S.

It’s a good idea to bake with friends! I was excited to have a special little helper join her mama and me in the kitchen! She’s a great little baker and sooo adorable!! I love having little ones around. I’m getting some practice in at being a Grandma …. 5 months until I have my first Grandbaby….. EXCITED!!