Pumpkin bread

This autumn a miracle happened, the small supermarket next to my home got cans of pumpkin puree. As I know that they sometimes try some new products out and afterwards never have them again, I went a little crazy and bought 4 cans. So now I am really excited to try out new pumpkin cake recipes. I must confess this baking with pumpkin is new to me but I somehow get it, it's nice to cook seasonably. And it's not as bad as I would have imagined. This pumpkin bread is delicious and it tastes a little of pumpkin but in a good way.

Ingredients:

• 1 400g can (1 3/4 cups) pumpkin puree (or bake a Hokkaido pumpkin and make puree out of it and weigh 400 g of it)
• 120 ml (1/2 cup) vegetable or another neutral cooking oil or melted butter (115 grams)
• 3 large eggs
• 330 grams(1 2/3  cups) granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea or table salt
• 3/4 teaspoon ground cinnamon
• Heaped 1/4 teaspoon fresh grated nutmeg
• Heaped 1/4 teaspoon ground ginger
• Two pinches of ground cloves
• 295 grams(2 1/4 cups) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon ground cinnamon

Method:

• Heat oven to 175 degrees. Butter a loaf pan or coat it with nonstick spray.
• In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. 
• Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. 
• Add flour and stir with a spoon, just until mixed. 
• Scrape into prepared pan and smooth the top. 
• In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
• Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
• You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.