Pumpkin Tea Cake

Swap out your banana bread recipe for one of the seasonal pumpkin variety. Moist and delicious, this tea cake is the perfect cure for a chilly fall morning.Thank you Serious Eats

1 2/3 cups all-purpose flour1 

1/2 teaspoons baking powder

1/2 teaspoon baking soda
1 tablespoon + 2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup + 2 tablespoons pumpkin or squash puree 
1 cup vegetable oil
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs
2 tablespoons sugar for topping2 tablespoons pepitas (optional but highly recommended)

• Preheat the oven to 325°F. 
• Lightly butter the bottom and sides of a 9x5 inch loaf pan.
• Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
• In another bowl, beat together the pumpkin puree, oil, sugar, and salt until well mixed. 
• Add the eggs one at a time, mixing well after each addition. 
• Add the flour mixture and beat to make a smooth batter. 
• The batter should have the consistency of a thick purée. 
•  Make sure not to over mix, or you will end up with a coarse, tough crumb.
• Transfer the batter to the prepared loaf pan. 
• Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. 
• Bake until a tester emerges clean from the center, about 1 hour.
• Let cook in the pan on a wire rack for about 20 minutes. 
• Invert the cake onto the rack, turn right side up, and let cool completely. 
• Serve at room temperature. 
• The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.