Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) neutral oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until no large clumps of brown sugar remain.
  3. In a separate bowl, beat the eggs into the pumpkin puree until smooth. Slowly stream in the oil and vanilla extract while whisking constantly to create a stable emulsion.
  4. Gently fold the wet mixture into the dry ingredients using a rubber spatula. Mix only until no streaks of flour remain to avoid overdeveloping gluten.
  5. Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean.