1cupkabocha squash or pumpkin pureeyou can use canned in a pinch but it’s not as good
1teaspooncurry powder
½teaspoonground cinnamon
½teaspoonkosher salt
½cupsugar
¼teaspoonnutmeg
¼teaspooncloves
2large eggs
4tablespoonsmelted butterplus more for greasing the pan
Maple sugarfor dusting the baking pan, optional
¼cupmilk or half and half
¼teaspoonbaking powder
½teaspoonbaking soda
1.5cupsall purpose flour
Instructions
If possible, try to have the ingredients at room temperature before you begin. Preheat an oven to 350. Grease a loaf pan with butter, then dust liberally with maple sugar. In a stand mixer, whip the eggs and sugar with the whisk attachment until doubled in volume.
Meanwhile, sift the flour, soda, baking powder, cloves, salt, nutmeg, curry and cinnamon. Add the pumpkin puree to the whipped eggs and combine, then drizzle in the oil while the machine is still whisking. Turn off the machine, then gently fold in the flour mixture by hand until just combined.
Put the batter into the prepared loaf pan or another vessel, then cook for 45 minutes or until a cake tester comes out clean. Remove the pumpkinbread from the oven, carefully remove from the cooking vessel and cool on a rack until room temperature, then store in a plastic bag on the counter until needed.
The bread will last a few days. For a different shape, the pumpkin bread can also be baked in greased, sugared pint jars, which gives an attractive circle shape.
Notes
This should be cut into slices, spread with butter, dipped in maple sugar, griddled, and topped with fruit and soft cheese.