Pumpkin Spice Bread/Cake

A delicious take on Pumpkin Bread. Adapted from Martha Stewart's collection

Ingredients:

• 1/2 cup (112g) unsalted butter, melted
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 2 eggs
• 3/4 cup sugar
• 2 cups pumpkin puree (if canned, there's no problem.  If you cook your own, make sure to squeeze out excess water ahead of time)
• 1/2 cup raisins or currants (optional)
• salted butter for serving (it's especially good if you mix honey into the butter!)

Directions:

1. Preheat oven to 350 degrees farenheit.  Butter a 9-inch square baking pan or a loaf pan.
2. Whisk flour, basking soda, salt, and spices.  In a separate bowl, whisk eggs, sugar, butter, and pumpkin until combined.  Add the dry ingredients and mix gently just until smooth.  Over-mixing will cause the cake to peak.
3. Turn the batter into the pan and smooth it until it is even.  Bake until a toothpick in the center of the cake comes out with just a few crumbs.  The baking could take anywhere from 45 to 120 minutes depending on your oven and choice of pan (if it is baking a very long time, and the top looks like it might burn, tent with foil).  Let the cake cool in the pan for ten minutes and then turn it out onto a wire rack to cool.
4. Top with butter or your favorite frosting.  Enjoy!