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Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
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In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth.
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Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined.
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Add flour and stir with a spoon, just until mixed. Important to not over-mix.
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Scrape into prepared pan and smooth the top. In a small dish, stir sugar and cinnamon together. Sprinkle over top of batter.
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Bake bread for 65 to 75 minutes until a tester poked into all parts of cake come out batter-free, turning the cake once during the baking time for even coloring. (Because the bread rises so high, there are batter pockets at the top- make sure to stick the toothpick in these areas to ensure bread is fully cooked)
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You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. I let mine cool in the pan - this helped the delicious sugar and cinnamon settle into the bread, rather than shake off.
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Cake keeps at room temperature- be sure to cover with plastic wrap. Most of the bread disappeared in my house quickly after the bread had just finished cooling. The remaining five pieces, I placed on a plate with plastic wrap over it. The bread stored well and was just as delicious and moist the next day.