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Prep 15min
Total3hr5min
Servings12
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Ingredients
1/2
cup butter (do not use margarine)
1
cup sugar
1
teaspoon vanilla
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
eggs
2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
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Steps
1
Heat oven to 350°F. Generously grease 8x4-inch loaf pan with shortening or cooking spray. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Cool completely.
2
In medium bowl, mix browned butter, sugar, vanilla, pumpkin and eggs with whisk until blended. In large bowl, mix flour, baking soda, salt, cinnamon and cloves. Add pumpkin mixture; stir just until blended. Spoon batter into pan.
3
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 1 hour 30 minutes, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
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Add 1/2 cup chopped pecans to the batter to enhance the nutty flavor of this bread.
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Nutrition Facts
Serving Size:1 Serving
Calories
226
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
284mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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