Pumpkin Bread
1 hr 45 min8 servings
A spiced pumpkin quick bread with a cinnamon-sugar topping, tender and moist from oil and pumpkin puree.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepButter a 6-cup loaf pan or coat with nonstick spray | ||||||
| 425 g pumpkin puree | Whisk pumpkin, oil, eggs & sugar until smooth | Sprinkle spices over batter, whisk until combined | Stir in flour just until mixed | Scrape batter into pan, smooth top & sprinkle topping | Bake 350°F / 175°C, 65–75 min, turning once | Cool in pan 10 min, then turn out or cool completely |
| 120 ml vegetable oil or melted butter | ||||||
| 3 large eggs | ||||||
| 330 g granulated sugar | ||||||
| 1 1/2 teaspoons baking powder | ||||||
| 3/4 teaspoon baking soda | ||||||
| 3/4 teaspoon fine sea salt | ||||||
| 3/4 teaspoon ground cinnamon | ||||||
| Heaped 1/4 teaspoon fresh grated nutmeg | ||||||
| Heaped 1/4 teaspoon ground ginger | ||||||
| Two pinches ground cloves | ||||||
| 295 g all-purpose flour | ||||||
| 12 g granulated sugar (for topping) | Mix cinnamon & sugar for topping | |||||
| 1 teaspoon ground cinnamon (for topping) | ||||||
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