Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin purée
  • 1/2 cup vegetable oil
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. Note: Parchment makes removal a breeze.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until the color is uniform and there are no large lumps.
  3. In a large bowl, whisk the pumpkin purée, oil, and sugar. Stir until the mixture is smooth and the sugar has started to dissolve.
  4. Add eggs one at a time. Whisk vigorously after each egg until the batter looks glossy and thick. Stir in the vanilla extract. Check: You should smell the vanilla mixing with the pumpkin at this point.
  5. Pour the dry ingredients into the wet mixture. Using a spatula, fold the batter together just until no streaks of flour remain. Note: Stop immediately once mixed to avoid a tough loaf.
  6. Pour the batter into your prepared loaf pan. Smooth the top with the back of a spoon.
  7. Bake for 55–65 minutes. Wait until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check: The kitchen should smell like a spice market, and the top should be a deep golden brown.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.