Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 4 oz box Instant Vanilla Pudding Mix (dry powder)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves (optional)
  • 2 Large Eggs (room temperature)
  • 1/2 cup Neutral Oil (Canola or Rapeseed)
  • 1 cup 100% Pure Pumpkin Purée (not pie filling)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour the loaf pan, or line it with parchment paper, leaving an overhang sling for easy removal.
  2. In a large mixing bowl, whisk together the flour, both sugars, instant vanilla pudding mix (dry powder), baking soda, salt, and all the spices until perfectly combined and lump-free. Set aside.
  3. In a separate medium bowl, whisk the oil, pumpkin purée, eggs, and vanilla extract until smooth and uniform.
  4. Pour the wet mixture into the dry ingredients.
  5. Using a rubber spatula, mix the batter only until the flour streaks have just disappeared. Do not overmix; a few tiny lumps are perfectly fine.
  6. Scrape the batter into the prepared loaf pan, smoothing the top with the spatula.
  7. Place the loaf in the preheated oven. Bake for 60 to 65 minutes.
  8. Check the loaf by inserting a long skewer or toothpick into the centre. It should come out clean or with a few moist crumbs attached (not raw batter). If the top starts browning too quickly, loosely tent the loaf with foil during the last 15-20 minutes of baking.
  9. Remove the pan from the oven and allow the loaf to cool in the pan for 10-15 minutes.
  10. Using the parchment sling, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.