Ingredients:

  • 2 cups (250g) All-Purpose Flour
  • 1 teaspoon (5g) Baking Soda
  • 1/2 teaspoon (2.5g) Baking Powder
  • 1 teaspoon (3g) Ground Cinnamon
  • 1/2 teaspoon (1.5g) Ground Nutmeg
  • 1/4 teaspoon (0.75g) Ground Ginger
  • 1/2 teaspoon (3g) Salt
  • 1 cup (245g) Pumpkin Puree (canned, not pumpkin pie filling)
  • 1/2 cup (120ml) Vegetable Oil
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon (5ml) Vanilla Extract
  • 1/2 cup (60g) 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 bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chopped nuts or chocolate chips, if using.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging).
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.