Ingredients

The following ingredients have 10 Servings
  • 1 and 2/3 cup (210 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup (250 grams) pumpkin puree ((not pumpkin pie filling))
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar (packed )
  • 1/2 cup (120 ml) oil
  • 1/4 cup (60 ml) buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside. 
  • In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract until fully combined. Combine the wet and dry ingredients and mix them together until just combined.
  • Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil to prevent excess browning on top of the bread.
  • Transfer to a wire rack to cool in the pan for 20 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper, and return to the wire rack to cool completely.