Pumpkin Bread

A quick bread (non-yeasted bread) in one of my all-time favorite things to bake. It's quick, easy and pleasing; and very hard to mess up! And a pumpkin quick bread brings to mind comforting images of crisp fall afternoons and cozy cable-knit sweaters.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 15 ounces frozen pumpkin puree, thawed OR 15-ounce can pumpkin
• 1 cup sugar
• 1 stick butter, melted and cooled
• 2 eggs
• 2 teaspoons vanilla

Method:
Preheat oven to 350 degrees. Spray a 8-1/2 x 4-1/2 loaf pan with cooking spray and set aside. In a large bowl, whisk together the dry ingredients--flour, baking soda, baking powder, salt and spices. In a separate bowl, combine the rest--pumpkin, sugar, butter, eggs and vanilla. Beat with an electric mixer until frothy. Pour this into the dry mixture and stir just until combined. Pour into prepared pan and bake for 1 hour or until a wooden toothpick inserted in the center comes out clean.