Pumpkin Bread
Serves 8 (one 6-cup loaf)
A towering, gently spiced pumpkin loaf with a crackly cinnamon-sugar top.
| prepHeat oven to 350°F / 175°C | ||||||
| prepButter a 6-cup loaf pan or coat with nonstick spray | ||||||
| 1 can (425 g) pumpkin puree (1 3/4 cups) | Whisk pumpkin, oil, eggs & sugar | Whisk in leavening & spices | Stir in flour just until mixed | Scrape into pan, sprinkle topping | Bake 350°F / 175°C, 65-75 min, turn once | Cool in pan 10 min+, then unmold |
| 120 ml neutral oil or melted butter | ||||||
| 3 large eggs | ||||||
| 330 g granulated sugar | ||||||
| 1 1/2 tsp baking powder | ||||||
| 3/4 tsp baking soda | ||||||
| 3/4 tsp fine salt | ||||||
| 3/4 tsp ground cinnamon | ||||||
| heaped 1/4 tsp fresh grated nutmeg | ||||||
| heaped 1/4 tsp ground ginger | ||||||
| 2 pinches ground cloves | ||||||
| 295 g all-purpose flour | ||||||
| 12 g granulated sugar (for the topping) | Stir sugar & cinnamon together | |||||
| 1 tsp ground cinnamon (for the topping) | ||||||
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