½cup(100 g) granulated sugar, plus more for sprinkling on top
½cup(100 g) packed brown sugar, (light or dark)
½cup(120 ml) vegetable oil
2large eggs, room temperature
⅓cup(80 ml) milk (dairy or dairy-free), room temperature
¼cup(60 ml) unsulphured molasses
1Tablespoonfreshly grated ginger, optional
1cup(244 g) pure pumpkin puree
1 ¾cups(218 g) all-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonssalt
1teaspoonsground ginger
1teaspoonground allspice
1teaspoonground cinnamon
½teaspoonground cloves
½teaspoonground nutmeg
½cupchopped nuts or chocolate chips, optional
Instructions
Preheat oven to 350° F. Line a 9 by 5-inch loaf pan with parchment paper.
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, milk, molasses, pumpkin purée and fresh ginger (if using). Set aside.
In a separate large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt and spices. Add wet ingredients to dry ingredients and mix just until combined.
Transfer batter to prepared loaf pan and spread evenly. Sprinkle coarse sugar on top.
Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
Glaze: Whisk 1/2 cup confectioners sugar with 1 Tablespoon maple syrup. Add milk as needed to reach desired consistency. Drizzle over cooled bread.Store in an airtight container at room temperature for up to 5 days.Freeze bread wrapped in plastic wrap in a freezer bag for up to 2 months. Defrost in the refrigerator before bringing to room temperature.