Pumpkin Bread
This pumpkin bread is a large loaf filled with pumpkin spice flavor. Its perfect for an afternoon snack or after dinner treat as the weather turns colder.
pumpkin bread ingredients
330g (1 2/3 cups) sugar plus 1 ½ teaspoons sugar, divided
½ cup vegetable oil
3 eggs
1 15 oz. can pumpkin puree (or about 2 cups homemade)
295g (2 ¼ cups) all-purpose flour
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ½ teaspoons cinnamon, divided
¾ teaspoon salt
¾ teaspoon baking soda
1 ½ teaspoons baking powder
Preheat oven to 350° F. Spray a loaf pan with nonstick spray or grease it with oil.
Whisk together 330g sugar with the vegetable oil until well combined. Add the eggs one at a time, whisking after each addition.
Whisk in the pumpkin puree, cloves, ginger, nutmeg, and one teaspoon cinnamon. Add the flour, salt, baking soda and baking powder and stir just to combine.
Pour the batter into a loaf pan and smooth out the top of the batter as much as possible.
Combine the remaining 1/2 teaspoon cinnamon with the remaining 1 1/2 teaspoons sugar in a small bowl. Sprinkle over the batter evenly.
Bake for 65 to 75 minutes. A cake tester (toothpick) should come back clean when poked into the bread. Let it cool in the pan.
Once completely cooled and cut, keep the cut side covered. You can store the whole loaf in an airtight container, but I usually leave it in the pan and just cover the cut side to keep the sugar top crusty.