Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2.5g) baking powder
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) ground nutmeg
  • 1/4 teaspoon (0.5g) ground cloves
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling!)
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (75g) chopped walnuts or pecans (optional)
  • 1/2 cup (85g) chocolate chips (semi-sweet or dark, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper).
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together sugar, oil, eggs, pumpkin puree, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! A few streaks of flour are okay.
  5. Gently fold in 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 (or with a few moist crumbs attached).
  8. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.