Pumpkin Bread

Sunday was one of those gray, rainy, chilled to the bone days. After braving the elements, we returned home, had lunch – then I turned on the oven to bake something to warm the kitchen. I had a can of pumpkin on hand leftover from Thanksgiving, and since I’m not a big pumpkin pie fan – I thought a pumpkin bread would be just the thing to have in the afternoon with a cup of coffee.

• 1 – 15 oz. can pumpkin
• 1/2 cup vegetable oil
• 3 large eggs
• 1 2/3 cups granulated sugar
•  1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 2 pinches cloves
• 2 1/4 cups flour
• 1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon

1. Preheat oven to 350º. Grease an 8 1/2″ x 4 1/2″ x 2 1/2″ loaf pan, set aside.
2. In a large bowl, whisk pumpkin, oil, eggs, and sugar until well blended.
3. In a medium bowl, whisk baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and flour. Add to the wet ingredients, stirring with a wooden spoon until well combined.
4. Pour into prepared pan, and sprinkle with cinnamon – sugar mixture. Bake for 65 to 75 minutes, testing with a toothpick. Let cool on a wire rack for 20 minutes, then release from the pan.