This spiced pumpkin loaf is a delightful twist on the classic pumpkin bread, offering a moist texture and rich flavor.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures easy removal of the loaf after baking.
In a mixing bowl, whisk together the eggs, sugar, pumpkin puree, and milk until smooth.
Ensure the mixture is smooth to avoid lumps in the batter.
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Sifting the dry ingredients can help achieve a lighter texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
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