Preheat oven to 325F and place oven rack on top and bottom third. Oil ( or butter) and flour a 9x5 inches loaf bread pan 烤箱预热至325 华氏163摄氏度。将烤箱架放在中层。用油或者融化的黄油涂抹烤盘 再撒上一层薄薄的面粉 倒扣出多余的面粉。 蛋糕烤模尺寸-13.5cmX7.5cmx4.5cm
In a large bowl, sift together the flour,cinnamon,nutmeg,cloves,baking powder and baking soda,set aside 将面粉 肉桂 肉豆蔻 丁香 小苏打和泡打粉 过筛 筛入一个碗中
In another bowl, mix together puree,oil, salt and sugar. Add the eggs, one at a time. Mix well after each egg. 在另一个大的容器中，倒入南瓜糊 油 盐和糖。 搅拌均匀- 没有明显的油分离即可。 再加入鸡蛋。一次加一个。 加后搅拌均匀。再加第二个。以此类推。
Add the dry ingredients from step 2 , fold gently (I folded in three additions). Fold until the batter is thoroughly mixed and the batter looks silky- looks like very thick puree. 将步骤二中的干粉类轻轻的拌入糊中。我分成三次加的。拌到粉类全部融合 蛋糕糊看起来光滑 用搅拌刀尧起蛋糕糊 像丝带一样滑落
Pour batter into prepared pan and sprinkle the 2 tablespoons sugar on top of the batter. Bake until a toothpick inserts and comes out clean - about one hour. Cool in pan for about 10 mins and inverts on a cooling rack to cool completely. Tightly wrapped. It keeps good for 4 days at room temperature or 1 week in refrigerator. 将蛋糕糊倒入烤盘中，可以再撒上2汤勺白糖-我没有撒。 烤到用牙签插入 拔出来没有蛋糕糊附在上面。大概一个小时。 拿出烤箱后放置大概十分钟。然后倒扣在冷却架上脱模。 让蛋糕在烤架上完全冷却 然后密封包起。 蛋糕室温下可放四天 或者冷藏一周。