Crunchy Top Pumpkin Bread

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November is the beginning of the holiday and baking season.  I don’t make a lot of pumpkin stuff, but I might this year.

INGREDIENTS

1 15-ounce can pumpkin puree

1/2 cup melted butter

3 large eggs

1 2/3  cups granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine sea or table salt

3/4 teaspoon ground cinnamon

Heaped 1/4 teaspoon fresh grated nutmeg

Heaped 1/4 teaspoon ground ginger

Two pinches of ground cloves

2 1/4 cups all-purpose flour

TOPPING

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

DIRECTIONS

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.

In a large bowl, whisk together pumpkin, melted butter, 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 with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

Let it cool for about 30 minutes in the pan and then let it finish on a rack but try not to pick off the topping.

I got the recipe here.

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