A moist and rich traditional quick bread recipe.
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1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
*Substitute 1 cup canned pumpkin.
**Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves.
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Spoon batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely..
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.
Variation: Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup mini semi-sweet chocolate chips into batter.