INGREDIENTS

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon , plus
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree , plus
  • 2 tablespoons pumpkin puree
  • 1 cup vegetable oil (such as safflower or sunflower)
  • 1 1/3 cups sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 2 tablespoons sugar , for topping

DIRECTIONS

  1. **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
  2. Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
  3. This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
  4. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
  5. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
  6. Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
  7. Scrape down the sides of the bowl with a rubber spatula.
  8. On low speed, add in the flour mixture and beat just until combined.
  9. Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
  10. The batter should have the consistency of a thick puree.
  11. Transfer batter into loaf pan; smooth the surface with an offset spatula.
  12. Sprinkle evenly with sugar.
  13. Bake about 1 hour, or until a cake tester or pick comes out clean.
  14. Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
  15. Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.