Step 1

Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.

Step 2

Whisk the dry ingredients. In a medium bowl, whisk together the flour, cardamom, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.

Step 3

Whisk the wet ingredients. In another medium bowl, whisk together the pumpkin, oil, vanilla, sugar, and eggs.

Step 4

Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.

Step 5

Assemble the loaf cake. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle with the remaining sugar for the garnish.

Step 6

Bake the loaf cake. Set the loaf pan on a sheet pan and bake for 60 to 70 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. There will still be patches of sugar on top, but that’s totally okay, I promise! In fact, that’s the look you want. Cool on a wire rack.

Step 7

Serve and store. Serve warm or at room temperature. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.