Pumpkin Bread

Steps

• Prep: Heat the oven to 165°C (330°F) and line a 9x5 loaf pan.

  Tip: Lower than most quick breads on purpose — this loaf needs a long bake to drive off the purée's water, and a hotter oven burns the top before that happens.

• Spices: Warm the oil gently with the cinnamon, ginger, nutmeg, and cloves for about a minute, until fragrant, then take it off the heat.
  ⏱ Start 1 min timer

  Tip: Spice aromatics are fat-soluble. A minute in warm oil pulls out far more flavour than stirring the same spices into the flour.

• Wet: Whisk the spiced oil with both sugars, the eggs, and the pumpkin purée until smooth.
• Dry: Whisk the flour, baking soda, and salt together.
• Combine: Fold the dry into the wet just until combined.
• Bake: Scrape into the pan, sprinkle the top with coarse sugar if using, and bake until a skewer comes out clean.
  ⏱ Start 65 min timer
• Cool: Cool in the pan 20 minutes, then turn out onto a rack.
  ⏱ Start 20 min timer