• 1 15-ounce can pumpkin puree
• 1/2 C vegetable or melted butter
• 3 large eggs
• 1 2/3 C sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp ground cinnamon
• Heaped 1/4 tsp fresh grated nutmeg
• Heaped 1/4 tsp ground ginger
• Two pinches of ground cloves
• 2 1/4 C all-purpose flour
TO FINISH
• 1 Tbsp sugar
• 1 tsp ground cinnamon
Butter a 6-cup loaf pan or coat it with nonstick spray. 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, 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 at 350 degrees for 65 to 75 minutes until a tester poked into all parts of cake come out batter-free, turning the cake once during the baking time for even coloring. Cool in the pan for 10 minutes and then remove, or cool bread completely in the pan before removing.
