My Pumpkin Loaf Recipe – When Pumpkin Pie Meets Cake

Ingredients

• 425 g (one 15 oz can or about 1 ¾ cups) canned pumpkin puree*
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ⅛ teaspoon each of ground nutmeg, allspice, and cloves
• 2 teaspoons kosher salt
• 168 g (¾ cups/12 tablespoons) unsalted butter, cold from the fridge
• 200 g (1 ⅔ cups) all-purpose flour, unbleached
• 2 ¾ teaspoons baking powder
• 150 g (3 large) eggs, room temperature
• 345 g (1 ⅔ cups) brown sugar, light
• 2 teaspoons vanilla extract
• A few tablespoons of coarse turbinado sugar**, for sprinkling on the loaf
• Optionally, some lightly sweetened whipped cream for serving