📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Pro tip: A little parchment paper lining the bottom makes removing the bread SO much easier.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure they're well combined – you don't want a clump of cinnamon in one bite!
3. In a separate bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined. I’m a fan of brown sugar for extra depth of flavor. Try it next time!
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay! Overmixing leads to tough bread.
5. Stir in the chopped nuts or chocolate chips, if using. I love adding walnuts for a bit of crunch, but chocolate chips are always a hit, too. Why not both, tbh?
6. Pour the batter into the prepared loaf pan and spread evenly. It should look nice and smooth on top, like a pumpkin-y dream.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes – every oven is different.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience is key here – resist the urge to slice it while it's still warm (I know, it's hard!).
9. Slice and serve. Enjoy with a pat of butter, a dollop of cream cheese frosting, or just plain. It’s perfect with a cup of coffee or tea on a chilly autumn morning. Or, you know, any time of day. It is bread after all.