Best Pumpkin Bread

I decided I wanted to try a new pumpkin bread recipe, but I didn't have to make a bunch of different loaves to find the best one, because there's a blogger that already does that! I read The Pancake Princess's pumpkin bread bake-off post and baked her winner. It comes from seriouseats.com and apparently is the pumpkin bread recipe for the San Francisco bakery Tartine and is actually called Pumpkin Tea Cake. It has great spice flavor and a fun crispy sugary crust on top. If you like chocolate chips in your pumpkin bread, don't be afraid to throw some in!

Best Pumpkin Bread

seriouseats.com

1 2/3 cups all-purpose flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1 TBSP + 2 tsps ground cinnamon

2 tsps freshly grated nutmeg

1/4 tsp ground cloves

1 cup + 2 TBSPs pumpkin or squash puree (canned or homemade)

1 cup vegetable oil

1 1/3 cups sugar

3/4 tsp salt

3 large eggs

2 TBSPs sugar for topping

2 TBSPs pepitas (optional but highly recommended)

1. Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9x5 inch loaf pan.

2. Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

3. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. On low speed, add the flour mixture and beat until just combined. Scrape down the sides again, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick purée. Make sure not to overmix, or you will end up with a coarse, tough crumb.

4. Transfer the batter to the prepared loaf pan. Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. Bake until a tester emerges clean from the center, about 1 hour

5. Let cool in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.