Fall in a bite. Here you go. I love making pumpkin-y things this time of year, but I don’t like when a recipe only uses part of the can of pumpkin! This uses the whole can AND it makes two loaves! One to eat and one to give away! Yay!
- 2 cups flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1½ sticks butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin
- ½ bag English toffee bits (like Heath)
- Preheat the oven to 325°
- Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or line with parchment paper (which is a better idea so the bread for sure comes out!)
- In a medium bowl, combine the flour, salt, baking soda, baking powder, and spices. Whisk to combine; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin.
- Add the flour mixture and mix on low speed until combined.
- Stir in the brickle
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn on to a wire rack to cool completely.