Ingredients:

  • 15 oz pumpkin purée
  • 3 large eggs
  • 0.5 cup neutral oil
  • 1.5 cups granulated sugar
  • 0.25 cup warm water
  • 1 tsp vanilla extract
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (180°C). Note: Starting with a fully hot oven is non negotiable for the initial lift.
  2. Grease your loaf pan thoroughly with oil or butter and dust with a light coating of flour.
  3. Whisk the pumpkin purée, eggs, oil, granulated sugar, warm water, and vanilla in a large bowl. Whisk until the mixture is glossy and smooth.
  4. Sift the flour, baking soda, baking powder, salt, and all spices into a separate medium bowl.
  5. Fold the dry ingredients into the wet mixture using a spatula. Stop as soon as no white streaks remain to avoid overworking the gluten.
  6. Pour the batter into your prepared pan, smoothing the top with the back of a spoon.
  7. Bake for 1 hour in the center of the oven.
  8. Check for doneness by inserting a wooden skewer into the center. It should come out clean or with just a few moist crumbs.
  9. Cool in the pan for exactly 10 mins. Note: This allows the structure to set before you try to move it.
  10. Transfer to a wire rack and let it cool completely before slicing. The flavor actually improves as it cools.