| 1 cup | whole wheat flour |
| ¼ tsp | salt |
| ½ tsp | baking soda |
| ¼ tsp | baking powder |
| 1½ tsp | pumpkin pie spice, blend |
| 6 tbsp | unsalted butter, softened |
| 1 cup | sugar |
| 1 large | egg |
| 1 cup | pumpkin purée |
Preheat the oven to 325°F and prepare the pan by greasing with butter and dusting with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, pumpkin pie blend, then set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until combined. Add the egg. Continue beating for a few minutes until light and fluffy. Then add the pumpkin.
Add the flour mixture and mix on low speed until just combined.
Pour batter into pan and bake for about 1 hour, or until a toothpick inserted comes out clean.
Let the loaf cool in the pan for about 10 minutes, then serve warm.
Enjoy within 2 days for best freshness and flavor.
Let the pumpkin bread cool for 10 minutes before diving in— slicing the bread will release the steam that keeps the bread moist.
Don’t over-mix the flour. Overmixing can develop the gluten and make the bread tough.
