Pumpkin is too darn good to reserve exclusively for the Fall. Make this and then hide from your kids and eat it. That’s what I do and I swear it tastes even better that way.
1 1/2 Cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter melted
1 can of solid pack pumpkin (approx. 15 oz.)
2 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350.
Grease bread pan.
Combine dry ingredients and set aside.
Mix eggs, pumpkin, butter, sugar, and vanilla.
Add dry ingredients and mix until incorporated.
Cook ~50 minutes or bread is set in the middle.