A moist, tender, and perfectly spiced pumpkin bread that fills your home with the warm aromas of fall. Easy to make in one loaf with simple pantry staples.
Preheat your oven to 350°F (175°C). Grease an 8.5x4.5-inch or 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and fully combined.
Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour streaks remain. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top evenly with the spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean with just a few moist crumbs attached.
Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to transfer the loaf to a wire rack to cool completely before slicing.
Notes
For best slicing results, let the bread cool completely before cutting. Store wrapped tightly at room temperature for up to 4 days, or freeze sliced for up to 3 months.