Cinnamon & ginger pumpkin loaf

Ingredients

• 250 g all-purpose flour
• 250 g plain canned pumpkin purée, not pumpkin pie filling
• 150 g light brown sugar
• 2 large eggs, about 100 g without shells
• 100 ml neutral vegetable oil, plus 5 ml for the pan
• 60 ml whole milk
• 5 ml vanilla extract
• 4 g baking powder (about 1 tsp)
• 2.5 g baking soda (about 1/2 tsp)
• 3 g ground cinnamon
• 1 g ground ginger
• 0.5 g ground nutmeg
• 3 g salt

Let’s make it

1. Heat the oven to 350°F (175°C). Brush a 23 × 13 cm (9 × 5 inch) loaf pan with the extra 5 ml oil and line the base and long sides with parchment.
2. Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl. In another bowl whisk pumpkin, brown sugar, eggs, 100 ml oil, milk and vanilla until evenly blended.
3. Fold the wet mixture into the flour mixture with a spatula just until no dry pockets remain. Scrape into the pan and smooth the top. Do not taste the raw batter.
4. Bake for 55–65 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs and no wet batter. Tent loosely with foil if the top darkens before the middle is set.
5. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 45 more minutes before slicing into 10 equal pieces. The total time includes 60 minutes of cooling; cool completely before covering for storage.