Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (8g) baking soda
  • 1 tsp (5g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1 tsp (2g) ground cloves
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 4 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9x5 inch loaf pans with non-stick spray or line them with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until no clumps remain.
  3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, oil, eggs, and vanilla.
  4. Fold gently with a spatula just until combined; stop mixing as soon as no more streaks of flour are visible to keep the bread tender.
  5. Divide the batter evenly between the two prepared pans.
  6. Bake for 55 to 65 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean.