Pumpkin bread (spiced pumpkin loaf)

Pasos

1. Preheat the oven to 175 °C (350 °F) with a rack in the middle position. Butter an approximate 23 x 13 cm (9 x 5 in) loaf pan and line the bottom and two long sides with a sling of parchment paper hanging over the edges for easy unmolding.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until the spices are evenly distributed.
3. In a second bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla for 1 minute until smooth and thoroughly combined, with no lumps of brown sugar remaining.
4. Pour the dry ingredients into the wet mixture and fold gently with a spatula just until no streaks of flour remain. A few small lumps are perfectly fine: do not overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, until domed, cracked down the center, golden brown, and a skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 45 minutes.
6. Let rest in the pan for 10 minutes, then lift the bread out using the parchment overhang and let cool completely on a wire rack before slicing, otherwise the crumb will compress.