Ingredients:

  • 15 oz pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 0.66 cup water
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla extract
  • 3.5 cups all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp fine sea salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease two 9x5 inch loaf pans thoroughly with butter or non stick spray.
  2. In a large bowl, whisk together 15 oz pumpkin puree, 4 large eggs, 1 cup vegetable oil, 0.66 cup water, and 2 tsp vanilla extract until the mixture is completely smooth and glossy.
  3. Add 2 cups granulated sugar and 1 cup light brown sugar to the wet mix. Whisk vigorously for 1 minute until the sugar starts to dissolve.
  4. In a separate medium bowl, whisk 3.5 cups all purpose flour, 2 tsp baking soda, 1.5 tsp fine sea salt, 1 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 0.5 tsp ground cloves.
  5. Gradually pour the dry ingredients into the wet. Use a spatula to fold until no white streaks remain.
  6. Pour the batter evenly into the two prepared pans, smoothing the tops with your spatula.
  7. Place in the center of the oven and bake for 1 hour until a wooden skewer comes out with only a few moist crumbs.
  8. Let the loaves sit in the pans for 20 minutes. This allows the structure to set so they don't collapse when moved.
  9. Remove from pans and place on a wire rack to cool completely until the bottom of the loaf is room temperature.