Best Pumpkin Bread

1. 1

   Heat the oven to 350u00b0F. Grease a 9x5-inch loaf pan with salted butter. Combine the 1 1/2 tablespoons granulated sugar and 3/4 teaspoon pumpkin pie spice in a small dish and stir to combine. Pour most of this spiced sugar in the loaf pan and tap around, so a thin layer completely coats the interior of the pan. Dump any excess back into the dish and reserve-we're using it later. Set the loaf pan on a rimmed sheet tray (this makes getting the loaf in and out of the oven a lot easier).

2. 2

   Add the flour, baking powder, pumpkin pie spice, salt, and ginger to a large mixing bowl. Whisk until smooth. Add the pumpkin puree, sugars, oil, eggs, and vanilla extract to a separate, slightly smaller mixing bowl. Whisk until smooth. Add this liquidy pumpkin mixture to the dry ingredients, then use a silicone spatula or wooden spoon to stir until smooth (a few small lumps is okay, it's better not to overmix.

3. 3

   Pour the pumpkin batter into the prepared loaf pan. Sprinkle the top with the reserved spiced sugar mixture.

4. 4

   Bake for about 70 minutes (rotating halfway through and checking frequently toward the end), until a sharp knife or cake tester inserted in the center comes out clean.

5. 5

   Let the pan cool until it's warm enough that you can comfortably touch. Turn out the loaf onto a cooling rack to cool completely, domed side facing up. Serve in thick slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.