Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1 (15-ounce) can Pumpkin Purée (not pie filling)
  • 2 large Eggs
  • 1/2 cup Unsalted Butter, melted and cooled
  • 1/4 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the pumpkin purée, eggs, melted butter, oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently fold the ingredients together just until barely combined. A few streaks of flour are acceptable; do not overmix.
  5. Fold in the optional nuts, if using.
  6. Pour the batter evenly into the prepared loaf pan, smoothing the top gently.
  7. Bake for 55 to 65 minutes. Test for doneness by inserting a wooden skewer into the centre; it should come out clean or with only moist crumbs attached. Tent loosely with foil if the top browns too quickly.
  8. Let the bread cool in the pan on a wire rack for 10 minutes before inverting onto the rack to cool completely before slicing.