A delightful and moist pumpkin loaf with a hint of warm spices, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Grease a loaf pan with butter or line it with parchment paper.
Using parchment paper makes it easier to remove the loaf after baking.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Room temperature butter works best for creaming.
Add the eggs, one at a time, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Mix in the pumpkin puree, milk, and vanilla extract until smooth.
Scrape down the sides of the bowl to ensure everything is well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 60-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve as is, or with your favorite toppings like butter or cream cheese.
Store leftovers in an airtight container to keep them fresh.
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