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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice until thoroughly combined.

Form a 'well' or 'reverse volcano' in the center of the dry ingredient mixture.

Pour the pumpkin purée, neutral oil, two eggs, milk, and vanilla extract directly into the well.

Lightly mix only the wet ingredients together within the well using a whisk.

Gradually incorporate the surrounding dry ingredients into the wet mixture, whisking until just combined and no dry streaks remain. Be careful not to overmix.

Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

Pour the prepared batter into the lined loaf pan.

Bake in the preheated oven for 45 to 50 minutes. If the top starts to brown too quickly, lightly tent the loaf with aluminum foil to prevent over-browning while allowing the inside to continue cooking.

Once baked, let the pumpkin bread cool slightly before slicing and serving.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice until thoroughly combined.

Form a 'well' or 'reverse volcano' in the center of the dry ingredient mixture.

Pour the pumpkin purée, neutral oil, two eggs, milk, and vanilla extract directly into the well.

Lightly mix only the wet ingredients together within the well using a whisk.

Gradually incorporate the surrounding dry ingredients into the wet mixture, whisking until just combined and no dry streaks remain. Be careful not to overmix.

Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

Pour the prepared batter into the lined loaf pan.

Bake in the preheated oven for 45 to 50 minutes. If the top starts to brown too quickly, lightly tent the loaf with aluminum foil to prevent over-browning while allowing the inside to continue cooking.

Once baked, let the pumpkin bread cool slightly before slicing and serving.
