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
- Move oven rack to the middle position and preheat to 325 degrees Fahrenheit.
- 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.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves then sift the mixture
- 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.
- Add in eggs.
- Add half of the flour and whisk until 75% combined.
- 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.
- 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.
- 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.
- Bake for about an hour (my oven takes 65 minutes) until the internal temperature measured in the center is around 205 degrees.
- 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.
- 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.