Ingredients:

  • 1 cup (240ml) Pumpkin Puree
  • 1/2 cup (120ml) Vegetable Oil
  • 2 large Eggs
  • 1/4 cup (60ml) Molasses
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1 3/4 cups (210g) All-Purpose Flour
  • 1 cup (200g) Granulated Sugar
  • 1 teaspoon Baking Soda (5g)
  • 1/2 teaspoon Baking Powder (2.5g)
  • 1 teaspoon Ground Cinnamon (2g)
  • 1/2 teaspoon Ground Nutmeg (1g)
  • 1/4 teaspoon Ground Cloves (0.5g)
  • 1/4 teaspoon Ground Ginger (0.5g)
  • 1/2 teaspoon Salt (3g)
  • 1/2 cup (85g) Chopped Walnuts or Pecans (optional)
  • 1/2 cup (85g) Chocolate Chips (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, molasses, and vanilla extract until well combined.
  3. In a separate medium mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in chopped nuts and/or chocolate chips, if using.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.