📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal – this is my preferred method!
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Make sure there aren't any clumps!
3. In a separate bowl, combine 1 cup pumpkin puree (not pumpkin pie filling!), 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. Mix until well combined – the mixture should be smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough bread.
5. If desired, fold in 1/2 cup of chocolate chips, chopped walnuts, or pecans. I love adding chocolate chips for a little extra sweetness!
6. Pour the batter into the prepared loaf pan and spread evenly. If you want a prettier loaf, sprinkle some extra cinnamon sugar on top.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes; oven times can vary.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan.
9. Slice and serve. Enjoy this pumpkin bread warm or at room temperature. It's delicious on its own or with a pat of butter or a dollop of cream cheese.
10. Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and foil.