Pumpkin Bread

During grad school, I worked at a coffee shop and one of the many highlights of this job, was the yummy drinks and pastries that we could enjoy during our shift.  One of my favorites this time of year was pumpkin bread, so I was delighted to come across a recipe many years ago for this treat. I like to pair this with either a cold glass of milk or a hot mug of coffee.  

Ingredients:

•  1 1/3 c sugar
• 1/2 c butter, softened
• 2 eggs
• 1 c pumpkin or butternut squash purée
  
  
• 1 2/3 c flour
• 1/3 c water
• 1/2 tsp baking powder
• 1 tsp soda
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 c chopped nuts (optional; I typically leave the nuts out)
• Highly recommended: When ready to enjoy, top each slice with a nice smear of butter (or a dollop of whipped cream)

Directions:

1. In the bowl of an electric mixer with the paddle attachment, cream together sugar, butter, and eggs. Add pumpkin purée and water; mix until combined at a low speed.
2. Next, add the dry ingredients and combine. 
3. Spray two bread pans (9"x5") or a mini loaf pan (with 4 spaces) and evenly distribute the batter.  Bake at 350F for ~45 minutes, or until the center is set when checked with a toothpick.  
4. Once done, allow loaves to rest in the pan for about 10 minutes. Then, transfer to a cooling rack. Store any leftovers in an air-tight container.