Pumpkin Bread

Preheat the oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the long sides for easy lifting.

Whisk together the 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp ground ginger in a large bowl until evenly combined.

In a separate medium bowl, whisk the 1 cup granulated sugar, ½ cup light brown sugar, and ½ cup vegetable oil together until the mixture looks uniform and slightly glossy.

Add the 2 eggs one at a time to the sugar-oil mixture, whisking well after each addition.

Stir in the 15 oz pumpkin purée, ¼ cup water, and 1 tsp vanilla extract until fully incorporated.

Pour the wet ingredients into the flour mixture and fold with a rubber spatula until just combined — stop as soon as no dry streaks remain. A few lumps are fine; overmixing toughens the crumb.

Transfer the batter into the prepared loaf pan and smooth the top with the spatula.

Bake on the center rack for 60–70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).

Cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift the loaf out. Cool completely before slicing — at least 45 minutes — so the crumb sets properly.