Pumpkin Bread

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.

In a large bowl, whisk together pumpkin puree· 1 15-ounce can, butter· 115 grams, eggs· 3 large, and granulated sugar· 1 2/3 cups until smooth.

Sprinkle baking powder· 1 1/2 teaspoons, baking soda· 3/4 teaspoon, salt· 3/4 teaspoon, ground cinnamon· 1 tbsp, ground nutmeg· 3/4 tsp and pumpkin pie spice· 1 tbsp over the batter and whisk until well-combined.

Add all-purpose flour· 2 1/4 cups 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 granulated sugar· 1 tablespoon and ground cinnamon· 1 teaspoon together. Sprinkle over top of batter.

Bake bread for 65-75 minutes until a tester poked into all parts of the cake (both the top and center will want to hide pockets of uncooked batter) comes out batter-free, turning the cake once during the baking time for even coloring.