Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) neutral oil
  • 15 oz (425g) pumpkin puree
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Preheat the oven to 325°F (163°C). Grease a 9x5 inch loaf pan with non-stick spray or line it with parchment paper.
  2. In a medium bowl, whisk together 3 cups (375g) all-purpose flour, 1 tsp (5g) baking soda, 1/2 tsp (3g) salt, 1 tbsp (6g) ground cinnamon, 1 tsp (2g) ground nutmeg, and 1/2 tsp (1g) ground cloves until no clumps remain.
  3. In a large bowl, whisk 1 cup (200g) granulated sugar, 1 cup (220g) neutral oil, 15 oz (425g) pumpkin puree, 2 large eggs, and 1 tsp (5ml) vanilla extract until the mixture is smooth.
  4. Gently fold the dry ingredients into the wet ingredients using a rubber spatula, stirring only until the white streaks of flour disappear.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60 to 70 minutes until the edges are a rich brown color and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the loaf cool in the pan for 10 minutes.
  8. Transfer the loaf to a wire rack to cool completely.
  9. Optional: To make the glaze, whisk 1 cup (120g) powdered sugar, 2 tbsp (30ml) milk, and 1/4 tsp (1g) cinnamon together and drizzle over the cooled bread.