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Pumpkin Bread
From smittenkitchen.com
Makes one 6-cup loaf
| prepPreheat oven to 350°F / 175°C | ||||
| prepButter a 6-cup loaf pan or coat with nonstick spray | ||||
| 1 15-oz can (1 3/4 cups / 425 g) pumpkin puree | Whisk pumpkin, oil, eggs & sugar until smooth | Stir in flour just until mixed | Scrape into pan, smooth top, sprinkle cinnamon-sugar | Bake 350°F / 175°C, 65–75 min, turn halfway |
| 1/2 cup / 120 ml vegetable oil or melted butter (115 g) | ||||
| 3 large eggs | ||||
| 1 2/3 cups / 330 g granulated sugar | ||||
| 1 1/2 teaspoons baking powder | Sprinkle spices over batter, whisk until combined | |||
| 3/4 teaspoon baking soda | ||||
| 3/4 teaspoon fine sea or table salt | ||||
| 3/4 teaspoon ground cinnamon | ||||
| Heaped 1/4 teaspoon fresh grated nutmeg | ||||
| Heaped 1/4 teaspoon ground ginger | ||||
| Two pinches ground cloves | ||||
| 2 1/4 cups / 295 g all-purpose flour | ||||
| 1 tablespoon / 12 g granulated sugar (topping) | ||||
| 1 teaspoon ground cinnamon (topping) | ||||
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