Pumpkin Bread

Preheat the oven to 350°F. Grease and flour an 8.5 x 4.5-inch loaf pan (or spray with nonstick baking spray). Set aside.

In a large bowl, whisk together the sugar, oil, and eggs. Add the pumpkin and vanilla; whisk to combine. Sprinkle the baking soda and salt over top; whisk until well blended.

Add the flour, cinnamon, nutmeg, allspice, cloves, and ginger; stir gently just until combined and no steaks of flour remain. Be careful not to over-mix.

Transfer the batter to the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Dark or nonstick pans may be done in as little as 45-55 minutes. Tent the loaf with foil during the final 15-20 minutes if the top starts to get too dark before the center is cooked through. If you're using an instant read thermometer, you're looking for an internal temperature of 195°F to 205°F.

Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.