Pumpkin Bread

Ingredients

• 1.75 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 2 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• 2 large eggs
• 1.25 cups granulated sugar
• 0.5 cups vegetable oil
• 1 tsp vanilla extract
• 1 cups canned pumpkin puree

Instructions

1. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling and lightly grease the parchment.
2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
3. In a separate bowl, whisk the eggs and granulated sugar until thickened and slightly lightened in color, 1–2 minutes.
4. Whisk in the vegetable oil and vanilla extract until smooth, then whisk in the canned pumpkin puree until fully blended.
5. Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain; do not overmix.
6. Scrape the batter into the prepared pan, smooth the top, and tap the pan once on the counter to settle.
7. Bake until the loaf is domed and deep golden and a toothpick inserted in the center comes out with a few moist crumbs (or an instant-read thermometer reads 200–205°F), 55–65 minutes.
8. Cool in the pan on a rack for 10 minutes, then lift out using the parchment and cool completely on the rack, about 1 hour, before slicing.