-
Heat oven to 350°F/175°C. Oil a 9'' x 5'' loaf pan.
-
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, and ginger over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed.
-
Pour the batter into prepared pan and smooth the top.
-
In a small dish or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
-
Bake bread for 65 to 75 minutes until a tester poked into the center of cake come out batter-free, turning the cake once during the baking time for even coloring.
-
Let the bread cool for 10 minutes before removing from pan, or cool it completely in there.
-
Cake keeps at room temperature for up to 3 days.