Ingredients:

  • 1 cup (240ml) Canned Pumpkin Puree
  • 1/2 cup (120ml) Vegetable Oil
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract (5ml)
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (110g) Packed Brown Sugar
  • 1 3/4 cups (210g) All-Purpose Flour
  • 1 teaspoon Baking Soda (5ml)
  • 1/2 teaspoon Baking Powder (2.5ml)
  • 1 teaspoon Ground Cinnamon (5ml)
  • 1/2 teaspoon Ground Nutmeg (2.5ml)
  • 1/4 teaspoon Ground Cloves (1.25ml)
  • 1/4 teaspoon Salt (1.5g)
  • 1/2 cup (50g) Chopped Pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together pumpkin puree, oil, eggs, vanilla, granulated sugar, and brown sugar until well combined.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the chopped pecans (if using).
  6. Pour batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy this perfect pumpkin bread loaf.