Ingredients:

  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 2 teaspoons (4g) ground cinnamon
  • 1 teaspoon (2g) ground nutmeg
  • ½ teaspoon (1g) ground cloves
  • ½ teaspoon (3g) salt
  • 1 ½ cups (340g) canned pumpkin puree (Not pumpkin pie filling!)
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, lightly beaten
  • 2 teaspoons (10ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix!
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.