Ingredients:

  • 1 ½ cups (192g) all-purpose flour, unbleached
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 (15-ounce/425g) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (milk, dark, or semi-sweet) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in any desired mix-ins, such as nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan, spreading evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.