Ingredients:

  • 1 1/2 cups pumpkin puree (350g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour (210g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan and line it with a parchment paper sling Note: this makes removal effortless.
  2. In a large bowl, whisk together the 1 1/2 cups pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract. Mix until the batter is smooth and glossy.
  3. Sift the 1 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves directly into the wet mixture.
  4. Using a rubber spatula, gently fold the ingredients together. Stop as soon as no streaks of flour remain Note: over mixing creates a tough, rubbery texture.
  5. Pour the batter into the prepared pan and smooth the top with your spatula.
  6. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Remove from the oven and let the bread cool in the pan for 10 minutes.
  8. Transfer the loaf to a wire rack to cool completely before slicing.