Ingredients:

  • 2 cups (250g) all-purpose flour (plain flour)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¼ cup (60ml) whole milk or buttermilk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine pumpkin puree, granulated sugar, light brown sugar, oil or melted butter, eggs, and vanilla. Whisk until smooth and well blended. Stir in the milk or buttermilk.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined. Avoid overmixing to keep the bread tender.
  5. Pour batter into prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  6. Remove loaf from oven and set on a cooling rack for 15 minutes before removing from pan. Cool completely before slicing to ensure moist texture.