Pumpkin Bread

This bread is a staple in my house from the first of fall straight through to the spring. The warm spices, and of course pumpkin, make it the perfect comfort for the coldest of days. Pumpkin?- Enough said.

Pumpkin Bread
Adapted from: Joy of Cooking

1 cup all-purpose flour
1/2 cup whole wheat flour (you can use all- purpose flour if you do not have this on hand)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup of milk
1/2 teaspoon vanilla
6 tablespoons unsalted butter, at room temperature
2/3 cup granulated vanilla sugar (you can use plain granulated sugar here as well)
2/3 cup packed light brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.
Have all ingredients at room temp and prepare 9x5 loaf pan.
Whisk together flour, soda, powder, salt and spices thoroughly.
In another bowl combine milk and vanilla.
In large bowl of mixer beat butter until creamy (about 30 seconds).
Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
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 milk mixture in 2 parts beating on low or stirring with spatula until just combined. Fold in chopped walnuts.
Scrape batter into pan and spread evenly.
Bake about 1 hour or until a toothpick inserted in center comes out clean.
Serve warm with a pat of sweet butter or a dollop of fresh whipped cream.