Pumpkin bread: One can, two loaves!

The best and only recipe you'll ever need

If you think pumpkin bread is seasonal, I beg to differ. The fact that you can reach into your pantry any time and snag a can of pumpkin to do your baking bidding makes this a breakfast bread for all seasons. 

The couple cans of pumpkin I had in my cabinet came in super handy on certain near-record-breaking subzero days we've had this Wisconsin winter. As if the convenience of canned pumpkin wasn't enough, I also discovered the perfect recipe from Once Upon a Chef that calls for one entire can of pumpkin to yield two scrumptious loaves of bread. 

That's right: One can. Two loves. No awkward leftover pumpkin sitting in the fridge for weeks, well-intended for another baked good that will never be. So thank you, Once Upon a Chef, for giving the world a no-waste recipe that's double the delicious trouble. 

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PUMPKIN BREAD
(yields two loaves)

WHAT YOU'LL NEED
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon 
1 tsp nutmeg 
3/4 cup (1 and 1/2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs, at room temp 
1 15-oz can 100% pure pumpkin (Libby's brand works!)
1 tsp vanilla (optional)

WHAT YOU'LL DO
1. Preheat oven to 325 degrees with oven rack in middle position. Grease and flour two 8x4-inch loaf pans (or use baking spray with flour in it). 

2. In a medium bowl, combine flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and whisk until combined. Set aside. 

3. In a large bowl, cream together the butter and sugar until just blended. Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until very light and fluffy. Beat in the pumpkin. Note: If the mixture looks grainy, at this point, that's okay.

4. Add the flour mixture and mix on low speed until just combined. 

5. Divide the batter evenly between the two prepared pans. Bake for 60 to 75 minutes, or until a tester inserted in the middle comes out clean. Cool loaves in the pans for about 10 minutes, then turn onto a wire rack to cool completely. 

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I love the crusty top this bread boasts when it's just out of the oven. It's just as tasty the next day, especially if (pro tip!) you toast individual slices in the oven or toaster oven for that just-baked texture. You could also wrap the entire bread in foil and pop it in a 350-degree oven for about 15 minutes.