Name: Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 10 servings
Ingredients: 1 ¾ cup all-purpose flour (spooned and leveled); 1 teaspoon baking soda; ½ teaspoon baking powder; ¾ teaspoon kosher salt; 1 ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 1 can pumpkin purée (15 oz, not pumpkin pie filling); ½ cup vegetable oil; 2 large eggs (room temperature); 1 cup granulated sugar; ½ cup light brown sugar (packed); 1 teaspoon vanilla extract; 2 tablespoon pepitas (optional, for topping)

Instructions

Prep
Prep:
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving the ends hanging over the sides.
Dry ingredients
Dry ingredients:
In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon kosher salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
Wet ingredients
Wet ingredients:
In a large bowl, whisk 1 can (15 ounces) pumpkin purée, ½ cup vegetable oil, 2 eggs, 1 cup granulated sugar, ½ cup packed light brown sugar, and 1 teaspoon vanilla extract until smooth.
Combine
Combine:
Add the dry ingredients to the pumpkin mixture and fold with a spatula just until no streaks of flour remain. Pour the batter into the pan, smooth the top, and sprinkle with 2 tablespoons pepitas.
Bake
Bake:
Bake the pumpkin bread for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil after 40 minutes.
Cool
Cool:
Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing into 10 slices.

Tips

Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. Don't overmix once the flour goes in, or the pumpkin bread turns dense. Swap the four spices for 2½ teaspoons pumpkin pie spice, and fold in ¾ cup chocolate chips or chopped walnuts if you like.

Storage

Store pumpkin bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze the whole loaf or individual slices for up to 3 months and thaw at room temperature.