Saturday I spent the day organizing my closet, I boxed up all of my summer clothes and got out my fall and winter, bring on the sweaters and boots! Then I did some baking and stumbled across this delicious pumpkin bread recipe! It’s a must try!
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) 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 (295 grams) all-purpose flour
Heat oven to 350 degrees F. 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, 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. 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.
More of my favorite fall recipes you may have missed: