1cup(250 grams) pumpkin puree(not pumpkin pie filling)
3/4cup(150 grams) granulated sugar
1/2cup(100 grams) brown sugar
1/2cup(120 ml) oilcanola, vegetable, or coconut
1 teaspoonpure vanilla extract
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (line with parchment paper if desired) and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out clean (cover loosely with foil as needed to prevent excess browning on top of the bread).
Transfer to a wire rack to cool for 20 minutes, then carefully remove the bread from the pan, and allow to cool completely on the wire rack.
Buttermilk substitute: Add 1 teaspoon of vinegar or lemon juice to a measuring cup, fill to the 1/4 cup line, stir well and set aside for 5-10 minutes, then use in the recipe.Store leftover bread in an airtight container on the counter or in the refrigerator for up to four days.Freezing instructions: Bread will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature on the counter before serving.