Pumpkin Tea Cake

Directions

1. 1
   **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
2. 2
   Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
3. 3
   This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
4. 4
   Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
5. 5
   In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
6. 6
   Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
7. 7
   Scrape down the sides of the bowl with a rubber spatula.
8. 8
   On low speed, add in the flour mixture and beat just until combined.
9. 9
   Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
10. 10
    The batter should have the consistency of a thick puree.
11. 11
    Transfer batter into loaf pan; smooth the surface with an offset spatula.
12. 12
    Sprinkle evenly with sugar.
13. 13
    Bake about 1 hour, or until a cake tester or pick comes out clean.
14. 14
    Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
15. 15
    Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.