Even pumpkin spice skeptics will enjoy this richly spiced pumpkin bread, which stirs together quickly and makes a tall, dense loaf (or muffins, if you prefer). For a little extra fiber and a nuttier taste, use a mix of all-purpose and whole wheat flour. The loaf lends itself well to experimentation — try some orange zest or a little ground allspice.
Ingredients
1 15-ounce can pumpkin puree
1/2 cup vegetable oil or melted butter
3 large eggs
1 teaspoon vanilla
1-2/3 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2-1/4 cups all-purpose flour
To finish the loaf:
1 tablespoon sugar
1 teaspoon cinnamon
Directions
Preheat oven to 350 degrees Fahrenheit.
Grease a 6-cup loaf pan. Stir together pumpkin, oil, eggs, sugar and vanilla until smooth.
Add baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves, stir again. Add flour and stir until just combined.
Pour the batter into the loaf pan and sprinkle the sugar and cinnamon mix on top — this will create a crisp crust. Bake for about 70 minutes, or until a tester comes out clean.
For standard-sized muffins, bake for around 30 minutes, or until a tester comes out clean.