Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs (room temperature)
- 1/2 cup (120 ml) neutral oil (vegetable, canola, or avocado)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/2 cups (340 g) pumpkin puree (100% pumpkin, not pie filling)
- 1/4 cup (60 ml) milk or orange juice (optional, for extra moisture)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch metal loaf pan and line with a parchment sling.
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a second bowl, whisk eggs, oil, granulated sugar, brown sugar, pumpkin puree, milk or orange juice (if using), and vanilla until smooth.
- Pour wet into dry. Fold gently with a spatula until the flour just disappears. Do not overmix.
- Spread batter into the pan and smooth the top.
- Bake 55–70 minutes, checking at 55. Tent with foil if browning too fast. A toothpick should come out clean or with a few moist crumbs.
- Cool in pan 15 minutes. Lift out and cool fully on a rack before slicing.
Notes
- Measure flour by weight or spoon-and-level to avoid a dry loaf.
- Fresh spices make a big difference.
- Orange juice won’t make it taste citrusy; it lightens the crumb.
- For muffins: bake 12 muffins at 350°F for 20–24 minutes.
- Storage: 3–4 days at room temp (wrapped), 1 week in fridge, up to 3 months frozen (slice first).
- Flavor peaks on day two as spices bloom.
- Prep Time: 10 minutes
- Cook Time: 55–70 minutes
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American