Ingredients:

  • 2 cups (480g) fresh pumpkin puree
  • 1 tbsp (15g) lemon juice
  • 2 large eggs (100g)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) neutral oil
  • 1 tsp (5ml) vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp (4g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray, then line the bottom and sides with parchment paper.
  2. In a large bowl, whisk together the fresh pumpkin puree, lemon juice, eggs, sugar, oil, and vanilla extract until the mixture is smooth and the sugar has mostly dissolved.
  3. Sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves directly into the wet mixture. Gently fold the ingredients together with a spatula just until no streaks of flour remain.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.