Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1 cup pumpkin puree (canned pumpkin)
  • 1/2 cup canola or vegetable oil
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • Optional: pinch of salt

Instruction

  • Preheat oven to 350 degrees F. Coat a 9 by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger, and whisk to combine.
  • Add the flour, baking soda, and salt, if using, to taste, ans stir until just combined; don't overmix.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Bake for about 55 minutes, or until top is set, domed, springy to touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. If the loaf is browning before the center has cooked through, tent with foil for the last 15 minutes of baking.
  • Allow bread to cool in pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or in the freezer up to 3 months.