Pumpkin Bread

🥘 Ingredients

• 15-ounce can pumpkin puree (1 3/4 cups)
  1
• baking powder
  1 1/2 teaspoons
• baking soda
  3/4 teaspoon
• butter (vegetable or another neutral cooking oil or melted, 120 ml, 115 grams)
  1/2 cup
• cinnamon (ground, bread, ground, to finish)
  1 3/4 teaspoon
• cloves (two pinches of ground)
• eggs (large)
  3
• flour (all-purpose, 295 grams)
  2 1/4 cups
• ginger (heaped 1/4 teaspoon ground)
• nutmeg (heaped 1/4 teaspoon fresh grated)
• salt (fine sea or table)
  3/4 teaspoon
• sugar (granulated, bread, 330 grams, granulated, to finish, 12 grams)
  1 2/3 cups, 1 tablespoon

🍳 Cookware

• loaf pan
• bowl
• pan

1. 1

   Gather 15-ounce can pumpkin puree .

   15-ounce can pumpkin puree: 1 (1 3/4 cups)
2. 2

   Heat oven to 350 degrees F. butter a 6-cup loaf pan or coat it with nonstick spray.

   butter: 1/2 cup (vegetable or another neutral cooking oil or melted, 120 ml, 115 grams)
3. 3

   In a large bowl , whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder , baking soda , salt , cinanmon, nutmeg , ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

   eggs: 3 (large), sugar: 1 2/3 cups (granulated, bread, 330 grams), baking powder: 1 1/2 teaspoons, baking soda: 3/4 teaspoon, salt: 3/4 teaspoon (fine sea or table), nutmeg (heaped 1/4 teaspoon fresh grated), ginger (heaped 1/4 teaspoon ground), cloves (two pinches of ground), flour: 2 1/4 cups (all-purpose, 295 grams), sugar: 1 tablespoon (granulated, to finish, 12 grams), cinnamon: 3/4 teaspoon (ground, bread)
4. 4

   Bake bread for ⏱️ 65-75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
5. 5

   You can cool it in the pan for ⏱️ 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.

   cinnamon: 1 teaspoon (ground, to finish)
6. 6

   Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.