15 oz can pumpkin puree
1 stick butter, melted
3 eggs
1 2/3 cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg, ground
1/4 tsp ginger, ground
1/8 tsp cloves, ground
2 1/4 cups flour
1 Tbsp sugar
1 tsp cinnamon
- Preheat oven to 350 F. Butter a 6-cup loaf pan.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir until mixed. Scrape into prepared pan and smooth the top.
- Mix sugar and cinnamon, and sprinkle over top of batter.
- Bake 65-75 minutes until a tester poked into all parts come out batter-free, turning the cake once during the baking time for even coloring. Let cool. (Keeps at room temperature.)