📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Pro tip: Use baking spray with flour already included to avoid sticking and reduce cleanup!
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there aren't any lumps in the flour or spices. Lumps will throw off the flavor.
3. In a separate bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined. It's important to mix these ingredients well to ensure the bread is moist.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough bread. I've made that mistake before!
5. Gently fold in the chopped walnuts or pecans (if using). I like to toast my nuts beforehand for a deeper flavor, but it's not necessary.
6. Pour the batter into the prepared loaf pan and spread evenly. I like to add a few extra nuts on top for a nice presentation.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it with foil.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will prevent it from sticking to the pan.
9. Slice and serve. Enjoy the pumpkin bread as is, or spread with cream cheese frosting or butter. It's also delicious with a cup of coffee or tea. I have a slice EVERY morning!