Prep 45 mins
Cook 1 hr
Tartine Bakery, San Francisco, CA
- 395.10 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 14.79 ml ground cinnamon, plus
- 9.85 ml ground cinnamon
- 9.85 ml freshly grated nutmeg
- 1.23 ml ground cloves
- 236.59 ml pumpkin puree, plus
- 29.58 ml pumpkin puree
- 236.59 ml vegetable oil (such as safflower or sunflower)
- 314.66 ml sugar
- 3.69 ml salt
- 3 large eggs
- 29.58 ml sugar, for topping
- **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
- Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
- This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
- In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
- Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
- Scrape down the sides of the bowl with a rubber spatula.
- On low speed, add in the flour mixture and beat just until combined.
- Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
- The batter should have the consistency of a thick puree.
- Transfer batter into loaf pan; smooth the surface with an offset spatula.
- Sprinkle evenly with sugar.
- Bake about 1 hour, or until a cake tester or pick comes out clean.
- 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.
- Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
This came out like a loaf rather then a cake.. oh well-This was very nice... My family enjoyed it as well... full of flavor.