Ingredients:

  • 1 cup (240ml) vegetable oil (or melted coconut oil)
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 (15-ounce) can (425g) pumpkin puree (not pumpkin pie filling)
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (3g)
  • 1/2 teaspoon ground nutmeg (1g)
  • 1/4 teaspoon ground cloves (0.5g)
  • 1/2 teaspoon ground ginger (1g)
  • 1/2 teaspoon salt (3g)
  • 1 cup (120g) chopped walnuts or pecans (optional)
  • 1 cup (170g) chocolate chips (semi-sweet or dark) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together oil, granulated sugar, and brown sugar until combined. Beat in eggs one at a time, then stir in vanilla and pumpkin puree.
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. If using, fold in nuts or chocolate chips.
  6. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs).
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.