Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Grease a 9×5-inch loaf pan, or line it with a parchment sling.

2. 2

   Whisk 1¾ cups (220 g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves or ginger in a bowl.

3. 3

   In a big bowl, whisk 1 cup (240 g) pumpkin puree (plain, not pie filling), ½ cup (120 ml) neutral oil, 2 large eggs, 1 cup (200 g) granulated sugar, ¼ cup (50 g) brown sugar, and 1 teaspoon vanilla until smooth and uniform.

4. 4

   Fold the dry ingredients into the wet just until the flour disappears — a few small streaks are better than overmixing. Scrape into the pan and smooth the top. Optional: sprinkle pepitas or chocolate chips on top.

5. 5

   Bake 55–65 minutes until the top is deep golden, the loaf has pulled slightly from the sides, and a toothpick in the center comes out clean or with a few moist crumbs (not wet batter). Cool in the pan 15 minutes, then turn out onto a rack to cool before slicing. You want a moist, spiced pumpkin loaf with a fine crumb — not a gummy underbaked middle or a dry, dense brick.