Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For even easier removal, you can line the bottom and sides with parchment paper, leaving a little overhang on the sides.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no large clumps of spices so the flavor is evenly distributed throughout the bread.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk in the eggs one at a time, followed by the vanilla extract and the pumpkin puree. Mix until the batter is smooth and well combined.
- Gradually add the dry flour mixture into the wet pumpkin mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes. You will know it is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes. Then, carefully lift it out and transfer it to a wire rack to cool completely before slicing. This helps the structure set so you get clean slices.
- Cook Time: 75 minutes
- Diet: Vegetarian