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1
**Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
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2
Preheat oven to 325u00b0; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
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3
This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
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4
Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
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5
In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
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Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
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7
Scrape down the sides of the bowl with a rubber spatula.
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8
On low speed, add in the flour mixture and beat just until combined.
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9
Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
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10
The batter should have the consistency of a thick puree.
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11
Transfer batter into loaf pan; smooth the surface with an offset spatula.
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12
Sprinkle evenly with sugar.
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13
Bake about 1 hour, or until a cake tester or pick comes out clean.
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14
Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
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15
Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
