Naturally, this Smitten Kitchen recipe is a winner, and is officially my new go-to pumpkin bread recipe. John isn’t all that into pumpkin stuff and still ate the majority of this loaf. I forgot to take a picture, but note this makes an oversized loaf – a silicone loaf pan came in handy here.
1 15-ounce can pumpkin puree
1/2 cup melted butter
3 large eggs
1 2/3 cups granulated sugar (I cut down to 1 1/3 cup and it was fine)
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 (I went a little too generous here)
2 1/4 cups all-purpose flour
1 tablespoon (12 grams) granulated sugar
1 teaspoon ground cinnamon (I used Penzey’s cinnamon sugar blend instead)
Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray (I forgot to do this and it didn’t stick).
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, 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. Sprinkle the cinnamon sugar over top of batter.
Bake bread for 65 to 75 minutes until a tester poked into all parts of cake comes out clean, turning once.
You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there.