1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice (optional)
1/2 cup (120ml) vegetable oil or melted coconut oil
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed brown sugar
2 large eggs, at room temperature
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
1/4 cup (60ml) milk, at room temperature
1 teaspoon pure vanilla extract
Preheat Oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until well combined.
Wet Ingredients: In a separate bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.
Combine: Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. Do not overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Note that baking times may vary, so keep an eye on it.
Cool: After baking, allow the pumpkin bread to cool in the pan on a wire rack for about 15 minutes. After this, remove the bread from the pan and place it directly on the wire rack to cool completely.
Serve: Slice the bread using a serrated knife and serve. Enjoy!