Pumpkin bread recipe - with Seminole pumpkin. Other pumpkins work as well.

Pumpkin bread for the win! We grow our own Seminole pumpkins, so naturally we use them. But this recipe works with canned pumpkin or any other fresh pumpkins as well. Recipe: 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt (if you use salted butter, you may want to use less) 2 teaspoons spices - this is up to taste. I usually go heavy on the cinnamon and also add allspice, nutmeg, cloves, a dash of turmeric and black pepper.) The ready-to-use pumpkin spice pouches work as well. 1 stick (1/2 cup) softened butter 2 cups sugar (I use only 3/4 cups sugar and it tastes great, but I understand most people like it sweeter) 2 large eggs 2 cups pumpkin puree. Either from fresh pumpkin or canned. Mix the butter with the sugar until well combined. Add one egg at the time and mix until really creamy. Add pumpkin. Mix well Add dry ingredients. Distribute into 2 buttered loaf pans. Bake at 325 for 60 - 75 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from pan. #Seminolepumpkin Enjoy as is or cover with a frosting. So good with cold milk, hot chocolate or mulled wine.