Ingredients:

  • 1 cup (240 ml) canned pumpkin puree
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (75 g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Whisk until smooth.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined (do not overmix).
  5. Fold in the chopped walnuts or pecans, if desired.
  6. Grease the loaf pan with cooking spray or butter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.