Pumpkin Bread

It is really considered bread when it tastes this delectable and sweet? You are going to love this loaf. It is so light and airy that honestly, th eonly thing bread like is the loaf pan!! LOL!
I had some pie pumpkins laying around as decorations so I decided to make a few things from them! This was one of them! I also did a Pumpkin Pound Cake and a Pumpkin Cheesecake with Crumble!!
 
​Preheated 350°
(2) 8 ¼ x 4 1/4

Ingredients:
15 ounces pumpkin puree (whether canned or roasted and puréed yourself)
3 ¼ gluten-free all-purpose (Jen’s or store bought)
½ tsp baking soda
3 tsp baking powder
2 ½ tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ginger
½ tsp salt
¾ cup cane sugar, granulated
¾ brown sugar, packed
4 large eggs, room temperature
12 Tbsp butter, unsalted, room temperature or melted
½ cup buttermilk
Optional (but highly recommended):
1 cup chocolate chips
15-20 pecans
 
Directions:
1.Grease and lightly flour loaf pans (make sure to bang out any excess flour from the pans)
2. In large mixing bowl whisk together the flour, and baking soda and powder, spices, and salt. Set aside.
3. In Mixing bowl (using stand mixer or hand mixer), beat the butter and the eggs
 
NOTE: always scrape down the side to ensure you are mixing all the ingredients in evenly.

4. Next, keeping mixer on low, alternate adding buttermilk and flour mixture, slowly.
5. Pour the batter into the two loaf pans.
6. Add the optional toppings. I placed chocolate on one and the pecans on the other. You decide:)
7. Place the pans on the middle rack and bake for 65-70 minutes.
 
Cool before cutting and enjoying!