Ingredients:

  • 1.75 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 0.5 tsp (1g) ground nutmeg
  • 0.25 tsp (0.5g) ground cloves
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 0.5 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan with oil or line it with parchment paper to ensure a clean release.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until no clumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the pumpkin puree, oil, eggs, and vanilla. Using a rubber spatula, gently fold the mixture together until flour streaks vanish.
  4. Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top feels springy.