Ingredients:

  • ¾ cups All-Purpose Flour (spooned and leveled)
  • cup Granulated Sugar
  • teaspoon Baking Soda
  • teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • (15-ounce) can Pumpkin Purée (not pie filling)
  • Large Eggs (room temperature)
  • ½ cup Vegetable Oil (or melted Coconut Oil)
  • teaspoon Vanilla Extract
  • ½ cup Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk the pumpkin purée, eggs, oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few small streaks of flour are acceptable.
  5. If using, gently fold in the optional chopped nuts.
  6. Pour batter evenly into the prepared loaf pan.
  7. Bake for 55 to 65 minutes. Test for doneness by inserting a long wooden skewer into the center; it should come out clean or with a few moist crumbs attached.
  8. If the top browns too quickly during baking, loosely tent it with aluminum foil for the final 15 minutes.
  9. Let the bread cool in the pan for exactly 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.