It's pumpkin-spice-latte season, which means it is also hate-on-pumpkin-spice-latte season. I'm not a huge fan of the pumpkin spice latte but I do partake in one or two a year. I love pumpkin and I especially love pumpkin + spice but I prefer it in the form of baked goods rather than coffee.
This bread is great on its own but reaches a ridiculous level of tastiness when topped with cream cheese icing.
1 cup white sugar
1/2 cup dark brown sugar
2 large eggs
1/2 cup vegetable oil (I used grapeseed oil)
1/3 cup water
1 cup pure pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1-3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
Preheat oven to 350F. Lightly grease 9x5 loaf pan.
In large bowl, whisk together sugars, eggs, oil, water, pumpkin and vanilla until smooth. Set aside.
In medium bowl, whisk together remaining ingredients.
Stir dry ingredients into pumpkin mixture (I like using my rubber spoon-tula for this step - the batter is too thick to whisk.)
Pour into prepared loaf pan and bake for 55-65 minutes, until top is lightly golden and toothpick inserted into the middle comes out clean.