½cup (120 mL)avocado, vegetable, or other neutral oil
2large eggsroom temperature
1teaspoonpure vanilla extract
¼cup (60 mL)freshly squeezed orange juice *see substitute option in notes
1cup (240 g)canned pumpkin puree
Preheat the oven to 375°F (190°C) with a rack in the center position. Grease a 9 x 5-inch (23 x 13 cm) loaf pan with baking spray. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, allspice, and salt. Set aside.
In a seperate large mixing bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingertips until it is moist and very fragrant. Add the oil, eggs, vanilla extract, orange juice (or water substitute), and pumpkin puree. Whisk together until smooth.
Add the flour mixture to the wet ingredients and whisk together until the flour mixture is just absorbed. Scrape down the bowl to ensure all of hte ingredients are evenly incorporated. Transfer the batter to the greased loaf pan and smooth with an offset spatula.
Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a rack and allow to cool for 5 to 10 minutes before removing the bread from the pan. Set on a rack and let cool completely.
To store, lightly wrap a paper towel around the cooled pumpkin bread (this trick helps prevent bread from gaining a sticky or gummy exterior, which can happen with moist baked goods). Transfer to a large Ziploc bag and store at room temperature. This pumpkin bread will remain very moist for 3 to 4 days.
Tips for Success:
I love the subtle orange flavor in this loaf, as it complements the pumpkin and spices very nicely. If you do not wish to use it, you can omit the orange zest and substitute the orange juice with room temperature water.