Pumpkin Bread
  • 1 15 oz. can of pumpkin, drained
  • 1 cup extra virgin olive oil (or other neutral vegetable oil)
  • 1⅓ cups sugar
  • ¾ teaspoon salt
  • 3 large eggs
  • 1⅔ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 teaspoons cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 2 teaspoons ground cardamon
  • ¼ teaspoon ground cloves
  • 2 tablespoons sugar (for topping)
  1. Preheat the oven to 325°F.
  2. Line a standard size loaf pan with parchment paper (or you may also just grease it).
  3. Put the pumpkin in a strainer, cover with plastic, and let drain for awhile. Don't even think about skipping this step. The average can will yield ⅓ cup of watery residue which will gum up your final cake.
  4. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and cloves. Set aside.
  5. In a large bowl, add the oil, sugar, pumpkin puree, and salt. Whisk until combined. Add the eggs one at a time, mixing well after each until completely incorporated. Sift the dry ingredients over this and stir with the spatula or a wooden spoon until just combined.
  6. Pour into the pan and smooth the surface. Sprinkle evenly with sugar. Bake until a cake tester comes out with few crumbs clinging. The cooking time will vary widely depending on the size of the loaf pan so continue to check. This standard sized loaf pan was in the oven for about an hour and fifteen.
  7. Remove from the oven and let cool in the pan before slicing.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/pumpkin-bread/