Pumpkin Bread

Preheat your oven to 375°F (190°C). Grease a 9x5 loaf pan and line it with parchment paper so the edges hang over the sides, making it easier to remove the bread once baked.

In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.

In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, whisking until just incorporated and smooth.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. After about 30 minutes, cover the top loosely with aluminum foil to prevent over-browning.

Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment paper. Slice and enjoy while warm, or let it cool completely for storage.