Ingredients
1/2
cup butter (do not use margarine)
1
cup sugar
1
teaspoon vanilla
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
eggs
2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
Preparation
Heat oven to 350°F. Generously grease 8x4-inch loaf pan with shortening or cooking spray. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Cool completely.
In medium bowl, mix browned butter, sugar, vanilla, pumpkin and eggs with whisk until blended. In large bowl, mix flour, baking soda, salt, cinnamon and cloves. Add pumpkin mixture; stir just until blended. Spoon batter into pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 1 hour 30 minutes, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
