Pumpkin Loaf
Total time
- 1 15-ounce can (1¾ cups, 396 ml) pumpkin puree
- ½ cup canola oil
- 3 large eggs
- 1 cup granulated sugar
- ¾ teaspoon ground cinnamon
- Heaped ¼ teaspoon fresh grated nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2¼ cups all-purpose flour
- sanding or turbinado sugar
- Preheat oven to 350℉.
- Line a loaf pan with parchment paper or grease well.
- In a large bowl whisk together the pumpkin puree, oil, eggs and sugar until smooth and thick.
- Add in the spices and whisk until incorporated.
- In a separate bowl whisk together the flour, baking powder, baking soda and salt.
- Add all at once to pumpkin mixture and fold in gently until the flour is all incorporated.
- Pour batter into prepared loaf pan.
- Sprinkle liberally with sanding sugar.
- Bake for 65-75 minutes or until toothpick inserted in middle comes out clean.
- Let rest in pan on cooling rack for at least 30 minutes, then remove loaf and cool completely on cooling rack.
- Loaf will slice best once cooled completely.
Recipe by Chateau Elma at https://www.chateauelma.com/pumpkin-loaf
3.5.3251