Pumpkin bread

Ingredients

• 1 cup canned pumpkin purée
• 2 large eggs
• 1/2 cup vegetable oil
• 1/3 cup whole milk
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp pure vanilla extract
• 2 tbsp honey, for finishing

Steps

1. 1

   1. Preheat oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan. Whisk together the pumpkin purée, eggs, oil, milk, vanilla, and both sugars in a large bowl until smooth.

2. 2

   2. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. 3

   3. Fold the dry ingredients into the wet ingredients until just combined — a few streaks of flour remaining is fine; do not overmix.

4. 4

   4. Pour the batter into the prepared pan and smooth the top. Bake for 60–65 minutes, or until a skewer inserted in the centre comes out clean.

5. 5

   5. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack. While still warm, drizzle honey evenly over the top crust and allow it to pool and set before slicing.