Moist Spiced Pumpkin Loaf

What you need

• 250 g (2 cups) all-purpose flour
• 300 g (1 1/2 cups) granulated sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 3 large eggs, room temperature
• 240 ml (1 cup) vegetable oil
• 425 g (15 oz can) pumpkin puree, plain, not pie filling
• 1 tsp vanilla extract
• 1 tbsp butter, soft, for the tins

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Grease two 21 x 11 cm (8 1/2 x 4 1/2 in) loaf tins with butter and dust them with flour.

2. 2

   In a large bowl, whisk the flour with the sugar, cinnamon, nutmeg, cloves, salt, baking powder and baking soda until evenly mixed.

3. 3

   In a second bowl, whisk the eggs, oil, pumpkin puree and vanilla until smooth.

4. 4

   Pour the pumpkin mixture into the dry mix and whisk just until no dry flour is visible.

5. 5

   Divide the batter between the tins and level the tops.

6. 6

   Bake until risen and a skewer pushed into the middle comes out clean, 45-55 min.

7. 7

   Cool in the tins for 10-15 min, then turn out onto a rack.

8. 8

   Let the loaves cool fully before slicing so the crumb sets.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.