Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1/2 cup (115g) vegetable oil
  • 2 large eggs (100g)
  • 1 cup (200g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, whisk together the pumpkin puree, oil, sugar, eggs, and vanilla until the mixture is smooth and the sugar has mostly dissolved.
  3. Sift the flour, baking soda, baking powder, salt, and spices directly into the wet ingredients.
  4. Using a silicone spatula, fold the mixture together until just combined. Stop immediately when no more streaks of dry flour are visible to avoid over-mixing.
  5. Divide the batter evenly between the two prepared loaf pans.
  6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire cooling rack.