Jenn Segal's Pumpkin Bread from her Grandmother was first published in the McCalls Cook Book (Random House, 1963).

 https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

Pumpkin Bread

4.75 (2,895 reviews)

By Jennifer Segal

Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Ingredients 

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¾ cup (1½ sticks) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin (I use Libby's)

Instructions

• Preheat the oven to 325°F (165°C )and set an oven rack in the middle position. Generously grease two 8 x 4-in (20 x 10-cm) loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
• In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
• In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point—that's okay.
• Add the flour mixture and mix on low speed until combined.
• Turn the batter into the prepared pans, dividing evenly, and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Notes

• Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
• Freezing Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.