Classic Pumpkin Bread

In a large bowl, whisk together the dry ingredients—flour, sugar, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt—until fully incorporated.

Make a well in the center of the dry mixture and add the wet ingredients: vegetable oil, eggs, milk, vanilla extract, and pumpkin puree.

Whisk the wet ingredients briefly, then gradually fold the dry ingredients into the center, mixing until a soft, evenly spiced batter forms.

Line a one‑pound loaf pan with parchment paper on all sides and pour the batter in, smoothing the top.

Drag a knife through the center of the loaf to create a weak point that will split as it bakes, giving a bakery‑style top.

Preheat the oven to 350°F (350°F). Bake the loaf uncovered for 30 minutes.

Place a loose tent of aluminum foil over the loaf and continue baking for an additional 20–30 minutes, until a toothpick inserted near the center comes out clean.

Remove the bread from the oven, lift it out of the pan, and tent the whole loaf with foil while it cools to trap steam and keep the crust tender.