Ingredients (Adapted from the Tartine cookbook) 

  • 1 ⅓  cups (6 ½  ounces/180 grams) AP Flour 
  • ⅓ cup (1 ½ ounces/45 grams) SPELT or AP Flour 
  • 1 ½ teaspoons baking powder 
  • ½ teaspoon baking soda 
  • 4 ½ teaspoons ground cinnamon 
  • 2 teaspoons freshly ground nutmeg 
  • ¼ teaspoon ground cloves 
  •  9 ¼ ounces canned pumpkin puree 
  • 1 cup (8 ounces/200 grams) vegetable oil  
  • 1 teaspoon kosher salt 
  • 3 large eggs, room temperature  
  • 1 tablespoon granulated sugar for topping 



  1. Move oven rack to the middle position and preheat to 325 degrees Fahrenheit. 
  2. Lightly butter a 9 by 5 inch loaf pan. Cut a piece of parchment to fit the bottom and place that inside. Set the pan aside. 
  3. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves then sift the mixture 
  4. In a mixing bowl, add the oil, pumpkin puree, sugar, and salt. Whisk thoroughly then set aside for a few minutes. Whisk again. The texture should be cohesive and will plop rather than drizzle.
  5. Add in eggs.
  6. Add half of the flour and whisk until 75% combined.
  7. Add the second half of the flour and whisk until just about combined. Switch to a rubber spatula, scrape down the sides and bottom of the bowl, then fold the mixture until fully combined.  


  1. Scrape the batter into your prepared pan (it should be thick), smooth the surface, then sprinkle 1 tablespoon of granulated sugar evenly over the top. 
  2. Place in the oven and set one timer for 30 minutes and a second timer for 60 minutes. Rotate the pan 180 degrees for 30 minutes. 
  3. Bake for about an hour (my oven takes 65 minutes) until the internal temperature measured in the center is around 205 degrees. 
  4. Remove the pan from the oven, gently run a paring knife between the tea cake and pan to ensure nothing sticks. Set the pan on a wire rack to cool for 20 minutes. 
  5. After 20 minutes, carefully invert the pan (taking care not to destroy your crust) and peel off the parchment. Place the pumpkin bread on a wire rack. Let it cool completely before slicing.