Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 15 oz pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (235ml) neutral vegetable oil
  • 4 large eggs, room temperature
  • 0.5 cup (120ml) orange juice

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease two 9x5 inch loaf pans with oil or butter.
  2. In a separate medium bowl, beat 4 large eggs with 1 cup granulated sugar and 1 cup light brown sugar until the mixture looks pale and slightly frothy.
  3. Slowly pour in 1 cup neutral vegetable oil while whisking constantly.
  4. Stir in 15 oz pumpkin puree and 0.5 cup orange juice until the mixture is a uniform, vibrant orange.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula. Stop the moment you see no more white flour streaks to avoid over working the gluten.
  6. Divide the batter evenly into your two prepared pans, smoothing the tops with the back of a spoon.
  7. Place the pans in the center of the oven and bake for 60 minutes until a skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Let the loaves sit in the pans for 15 minutes until the structure firms up before transferring to a wire rack to cool completely.