Pumpkin Bread

Ingredients

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 ½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 2 cups canned pumpkin puree
• 1 cup granulated sugar
• 1 cup packed dark-brown sugar
• 4 large eggs
• 1⁄4 cup vegetable oil
• 1 ⅔ cups buttermilk

Instructions

1. 1
   Preheat oven to 350°. Coat two 8 1/2-by-4 ½-inch or six 6-by-3-inch loaf pans with butter; set aside. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set aside.
2. 2
   In bowl of an electric mixer fitted with the paddle attachment, combine pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add eggs and oil; mix until incorporated, about 2 minutes, scraping down sides of bowl. With mixer on low, add flour mixture in 2 batches, alternating with buttermilk and beginning and ending with the flour, until just combined.
3. 3
   Divide batter between prepared pans; smooth tops with an offset spatula. Place pans on a baking sheet. Bake, rotating sheet halfway through baking, until a cake tester inserted in the centers comes out clean, about 70 to 80 minutes for large loaves and about 45 minutes for mini loaves. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.