This week I consider you all very lucky people because I’m letting you in on a big secret recipe of mine. The BEST ever pumpkin bread. It’s my best fall recipe and the most sought after … at least in my house.

I mean, you may have also pinned it on Pinterest like me, but that’s beside the point.

Approximate prep time: 20 minutes

Cook time: 1 hour

Ingredients

• 3 cups all-purpose flour
• 1 tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 3 cups granulated sugar
• 1 cup butter, really soft (half melted really)
• 3 large eggs
• 1 16 oz can of pure pumpkin
• ½ cup chopped pecans (optional)

Instructions

1. First preheat oven to 350˚F
2. In a medium sized bowl, mix the flour, spices, salt, baking soda and baking powder. Set aside.
3. You can mix by hand or use a mixer with a wire attachment for this next part. Melt the butter in the microwave for 30 seconds or less to soften it up and make it half melty. Mix the butter with the sugar. Add eggs. Mix these three ingredients together on medium speed or by hand for about 2 minutes until fluffy. Add the pumpkin and combine.
4. In three batches, add the dry ingredients and mix gently until each batch is incorporated. Scrape the sides of the bowl between each batch.
5. Spray two loaf pans wit non-stick spray. Now is the time to add the optional pecans into the batter. Bake side-by-side for about one hour or until an inserted knife or toothpick comes out clean and the top is golden.

This will give you two loaves. Freeze one and save it for later or gobble it all up right away. Thank me later.