UltraMoist Classic Pumpkin Bread Recipe Foolproof Loaf

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour the 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
2. In the large mixing bowl, whisk together the flour, both sugars, baking soda, cinnamon, nutmeg, cloves, and salt until thoroughly combined and any clumps of brown sugar are broken up.
3. In the medium bowl, whisk together the pumpkin purée, cooled melted butter, oil, eggs, and vanilla extract until smooth and uniform.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together just until no streaks of dry flour remain. Do not overmix; a few small lumps are acceptable.
5. Gently fold in any nuts or chocolate chips, if using.
6. Pour the batter into the prepared loaf pan and place it in the preheated oven.
7. Bake for 55–65 minutes. The loaf is done when a wooden skewer inserted into the centre comes out with moist crumbs attached, but no wet batter. Tent loosely with foil after 40 minutes if the top is browning too quickly.
8. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf and allow it to cool completely on the rack before slicing.