- 1 15-ounce can (1 3/4 cups) pumpkin puree
- 1/2 cup neutral cooking oil or melted butter
- 3 large eggs
- 1 2/3 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 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 of ground cloves
- 2 1/4 cups AP flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- Heat oven to 350 degrees and butter a 6-cup loaf pan.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, 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.
- Bake bread for 65 to 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.
- 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.
This recipe is straight from Smitten Kitchen and I would recommend checking out her post for more details if you haven’t made it before. This differs from the pumpkin bread I grew up with my mom making, which I still love, but I’ve continued to make this ever since I found the recipe (and my mom loves it too). I sometimes add walnuts into the mix, and I definitely serve with cream cheese for spreading on each slice.