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
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- ¼ cup water or orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensuring these dry ingredients are well-combined prevents any clumps of leavening agents in your finished bread.
- In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, water, and vanilla extract until the mixture is smooth. Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula just until combined; do not overmix. Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let it cool on a wire rack for about 10 minutes. Carefully run a knife around the edges and turn the loaf out onto the rack to cool completely. Slicing the bread while it is slightly warm is tempting, but letting it cool fully helps the flavors develop and ensures clean slices. Serve plain, with a smear of butter, or a drizzle of maple syrup.
- Cook Time: 75 minutes