# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
→ Wet Ingredients
09 - 1 1/2 cups canned pumpkin purée
10 - 2 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup packed light brown sugar
13 - 1/2 cup vegetable oil
14 - 1/4 cup milk
15 - 1 teaspoon pure vanilla extract
# Instructions:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt together in a large bowl.
03 - In a separate bowl, whisk pumpkin purée, eggs, granulated sugar, brown sugar, oil, milk, and vanilla extract until the mixture is smooth.
04 - Add wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
05 - Pour the batter into the prepared loaf pan. Smooth the surface with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow bread to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
