* makes 1 standard size loaf (5 x 10 inch loaf pan) OR serves 8
1 3/4 cup pumpkin puree
1/2 cup unsalted butter, melted
3 large eggs
1 1/2 cups raw sugar
1 1/2 tsp baking powder (make sure is it aluminium free)
3/4 tsp baking soda (Bob's Red Mill is my favorite brand)
3/4 tsp Celtic sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cloves
2 1/4 cups whole wheat flour (I use King Arthur white whole wheat flour)
1 tbsp raw sugar
1 tsp ground cinnamon
2 tbsp high-quality dark chocolate chips (optional)
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Preheat the oven to 350°F and prepare a 5x10 inch loaf pan with butter.
In a large bowl, whisk together the pumpkin puree, melted butter, eggs, and sugar until smooth. Now sprinkle the baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt over the top. Whisk until combined. Add the flour, and stir with a spatula until just mix - be careful to not over-mix.
Scrape the prepared pumpkin bread batter into the prepared loaf pan, and smooth the top. Stir the sugar and ground cinnamon together in a small dish. Sprinkle the sugar mixture over the top of the batter. Also sprinkle the chocolate chips over the top of the batter.
Bake the pumpkin bread for 60-70 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Cool the loaf in the bread pan on a wire cooling rack from 10 minutes, and then transfer the loaf onto the cooling rack. If you cool it longer until completely cook, the cinnamon sugar will stick to the bread beautifully.
Keep in an airtight container or tightly wrapped in plastic wrap on the counter for up to 4 days. This will help to keep the lid crisp.
Freezer friendly: This pumpkin loaf freezes beautifully. Wrap the loaf tightly in plastic wrap and then put the tightly wrapped loaf into a labeled (date and content) freezer zipper bag. Freeze for up to 3 months.
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