How To Make The Loaf

• Pour the pumpkin puree into a bowl and place a thick piece of paper towel over it to absorb the liquid.
  1 cup Pumpkin puree
• Preheat the oven to 350°F and line a 9X5 inch loaf pan with parchment paper, and oil spray. Leve extra paper from the side for lifting. Set it aside.
• Mix all the dry ingredients and set aside.
  2 cups All-purpose flour, 1 tablespoon Fall spice blend, 1½ teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
• Using the whisk attachment, whisk the oil, pumpkin puree, vanilla extract, and sugar, for about 1 minute.
  1⅓ cup Sugar, 1 cup Oil, 1 tablespoon vanilla extract, 1 cup Pumpkin puree
• Add the eggs, one at a time, and whisk well after each one.
  3 Eggs
• Remove the bowl from the stand mixer and using a spatula gradually mix in the dry ingredients. DO NOT OVERMIX.
• Pour the batter into the prepared pan, and sprinkle the topping all over the batter and bake for 55-60 minutes.
  1 tablespoon Sugar, 1 teaspoon Cinnamon
• Let rest in the pan for 10 minutes and then transfer to a cooling rack. Let cool completely before cutting.