Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1 can (15 oz / 425g) pure canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.
  2. In one 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 and pour in the pumpkin puree, vegetable oil, eggs, and vanilla extract.
  4. Stir with a spatula just until the flour streaks disappear; do not overmix.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.