# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - ¼ teaspoon ground cloves
05 - ¼ teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt
→ Wet Ingredients
09 - 1 ½ cups pumpkin purée (not pumpkin pie filling)
10 - ¾ cup granulated sugar
11 - ½ cup packed brown sugar
12 - 2 large eggs
13 - ½ cup vegetable oil or melted unsalted butter
14 - ¼ cup milk
15 - 1 teaspoon vanilla extract
→ Optional Add-ins
16 - ½ cup chopped walnuts or pecans
17 - ½ cup chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt until evenly mixed.
03 - In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and uniform.
04 - Pour the wet ingredients into the dry mixture and gently fold with a spatula just until combined; avoid overmixing to maintain a tender crumb.
05 - If desired, fold in chopped nuts or chocolate chips evenly into the batter.
06 - Transfer batter into the prepared loaf pan and smooth the surface with a spatula.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow the loaf to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
