📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This prevents the bread from sticking and makes it easy to remove after baking.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no lumps and everything is evenly distributed. Even better if you sift the ingredients.
3. In a separate bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Whisk until well combined and smooth. You want it to be a uniform color, no patches or swirls.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, leading to a tough bread. A few streaks of flour are okay.
5. Fold in the chopped walnuts or pecans, if using. Nuts add a delightful crunch and nutty flavor. If you want to toast them beforehand, go for it!
6. Pour the batter into the prepared loaf pan and spread evenly. This ensures the bread bakes evenly.
7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 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. This prevents the bread from becoming soggy. Resist the urge to slice it while it's still hot!
9. Slice and serve. Enjoy plain, with a smear of butter, or a dollop of cream cheese frosting. I personally love mine with a sprinkle of sea salt on top!