Get ready for a fall filled with my autumnal love affair, pumpkin. Well, really squash in general- but as far as baking goes, pumpkin is the star ingredient.

With the Northwest darkness setting in, my husband and I were craving cozy comfort food. I made this bread, which is really more of a cake than bread. It is nice and sweet, but not so sweet that you couldn’t toast a piece for breakfast, or have it as a late afternoon snack. It is also full of spices, which make it feel seasonal. But to me the most important thing about a bread like this is that in needs to be moist, and the pumpkin ensures that this is.

If you are super ambitious, you can use fresh sugar pumpkin puree, but for this recipe, I think that the canned variety is great.

Spiced Pumpkin Bread
Makes 2 loaves

-1 cup butter, salted
-3 cups sugar
-3 large eggs
-1 (16oz) pumpkin puree
-3 cups flour
-1 Tbs baking powder
-1 tsp baking soda
-1 tsp salt
-1 tsp ground cloves
-1 tsp ground nutmeg
-1 ½ tsp ground ginger
-1 Tbs cinnamon

1) Preheat the oven to 350 degrees.

2) Cream the butter and sugar together until fluffy. Add the eggs one at a time until well incorporated.

3) In a separate bowl mix together all of the dry ingredients. Then add the dry ingredients to the butter mixture.

4) When those are combined, mix in the pumpkin until creamy. Spray two loaf pans with cooking spray, and divide the batter between them.

5) Bake at 350 for 60 minutes.