Incredibly Moist Pumpkin Bread: 1 Hour Total

Instructions:

1. Heat the oven. Set your oven to 350°F (180°C) and grease a 9x5 inch loaf pan. Note: Greasing and then lining with parchment ensures a shatter proof release every time.
2. Whisk the dry aromatics. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Note: Whisking thoroughly prevents spice clumps in your finished bread.
3. Combine the wet base. In a separate large bowl, whisk together the pumpkin puree, neutral oil, and vanilla extract until the mixture looks glossy and smooth.
4. Emulsify the sugars. Add both the brown and granulated sugars to the pumpkin mixture and whisk vigorously. Note: You want the sugars to partially dissolve into the pumpkin moisture.
5. Incorporate the eggs. Add the 3 eggs one at a time, whisking well after each addition until the batter is lightened and velvety.
6. Merge the mixtures. Gently fold the dry ingredients into the wet batter using a spatula. Stop mixing the moment the last white streak of flour disappears.
7. Fill the pan. Pour the batter into your prepared loaf pan and smooth the top with your spatula. Note: Tap the pan on the counter once to release large air bubbles.
8. The low and slow bake. Place the pan in the center of the oven and bake for 1 hour. Note: Start checking at 55 minutes, as oven speeds vary.
9. The doneness check. Insert a wooden skewer into the deepest part of the loaf; it should come out clean or with just a few moist crumbs until the top is dark golden and slightly crackled.
10. The patient cool. Let the bread sit in the pan for 10 minutes, then lift it out using the parchment slings to a wire rack to cool completely.