Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed firmly
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves (Optional)
  • 1 cup Canned Pumpkin Purée
  • 2 Large Eggs (Room temperature)
  • ½ cup Neutral Oil (Vegetable/Canola)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease your 9x5 inch loaf pan thoroughly, then line it with a strip of parchment paper that overhangs the long sides to create a sling for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Ensure the leavening agents are evenly distributed. Set aside.
  3. In a separate medium bowl, whisk together the pumpkin purée, both sugars (granulated and brown), neutral oil, eggs, and vanilla extract until completely smooth and emulsified.
  4. Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing as soon as you see no streaks of dry flour (a few small lumps are fine).
  5. Scrape the batter into the prepared loaf pan and spread it evenly.
  6. Place the pan in the center of the preheated oven. Bake for 55 to 65 minutes.
  7. The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the pan with foil after about 40 minutes.
  8. Let the loaf cool in the pan for 15 minutes. Use the parchment sling to lift the loaf out and transfer it to a wire rack to cool completely before slicing.