Recipes you MUST try, Round 2

What sane person doesn't love pumpkin? I will eat pumpkin any time of the year, thanks to those handy, enormous cans of pumpkin in any grocery store. Here's THE BEST pumpkin bread recipe I have ever tried, taken from the Good Things Catered website (my go-to blog for ANY recipe- you cannot go wrong with this food blog, I promise you. A link to this website is available in the bottom right hand side of my blog). It makes one loaf, or four mini-loaves.

You'll notice that all of the refrigerated items are supposed to be close to room temperature before you start. My understanding of this is so the bread will bake in the time given (a mix at room tempature will bake sooner than a mix with ingredients at cold and warm tempatures), or so everything will mix together in an optimal fashion (at the same temperature). I'm not positive, though- any ideas?

Another interesting part of this recipe is the alternating of the milk mixture and the dry mixture into the creamed mixture. I've seen this step in many cake/cupcake recipes, and I've found when I don't follow the steps, the batter doesn't look as good as it does when I do follow the steps. I know that sounds silly, but I have heard from others, and I've found for myself, that with baking, it's best to follow the ingredients/steps as closely as possible. Happy pumpkin baking!

Classic Pumpkin Bread
Taken from Good Things Catered

1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/3 cup milk, at room temperature
1/2 tsp vanilla
6 Tb butter, at room temperature
1 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs, at room temperature
1 cup pumpkin puree

Preheat oven to 350 degrees. Have all ingredients at room temperature and prepare a 9x5 loaf pan. Whisk together flour, soda, powder, salt and spices thoroughly. In another bowl combine miolk and vanilla. In a large bowl, iwth a mixer beat butter until creamy (about 30 seconds). Gradually add sugars and beat on high speed until lightened in texture (3-4 minutes). Beat in eggs one at a time. Add pumpkin puree on low speed until just blended. Add flour mixture in 3 parts alternating with the mlik mixture in 2 parts beating on low or stirring with spatulauntil just combined. Scrape batter into pan and spread evenly. Bake about 1 hour (or 30-40 minutes for mini-loaves) or until a toothpick inserted in center comes out clean.