It’s only cake if you frost it, right? 🎃

Ingredients

• 10 ounces all-purpose flour
• 6 ounces white whole-wheat flour
• 1 ounce malted milk powder
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 0.5 tsp ground cloves
• 0.5 tsp ground ginger
• 4 eggs
• 1 can of pumpkin puree (15 oz)
• 1.33 cups canola or vegetable oil
• 8 ounces of white sugar
• 8 ounces of brown sugar
• 0.5 cup milk
• 2 tsp vanilla extract

Directions

1. Grease two loaf pans and preheat the oven to 350°F.
2. Mix all dry ingredients together.
3. Mix all wet ingredients together. Allow to sit for a couple minutes, then stir again.
4. Mix wet and dry ingredients and stir well.
5. Split mixture between the loaf pans. Allow the dough to rest for 15 minutes or so to fully hydrate.
6. Bake for an hour or until the toothpick comes out clean.
7. Cool loafs without the pan on a wire rack.

Notes

• Easily keeps a few days on the counter, wrapped in cling wrap.
• Frosting doesn’t really add much to this and I prefer it without. However, cream cheese frosting, brown butter glaze, or plain vanilla frosting go well here.
• Adapted from Serious Eats
• Wrap unfrosted loaves tightly with cling wrap to freeze for up to a month or so. Defrost on the counter.