Ingredients:

  • 1 1/2 cups (360ml) Canned Pumpkin Puree
  • 1/2 cup (120ml) Vegetable Oil
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Packed Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups (210g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1/2 cup (60g) Chopped Walnuts or Pecans (optional)
  • 1/2 cup (85g) Chocolate Chips (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in chopped nuts or chocolate chips, if using.
  6. Pour the batter into the prepared loaf pan. Sprinkle with additional nuts, if desired.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy this pumpkin bread recipe!