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Place the oven rack on the bottom and preheat oven to 350 F. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray.
In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground ginger, pumpkin pie spice, and salt. Whisk together until evenly distributed and set aside.
In a medium mixing bowl, whisk together all the wet ingredients including oil, eggs, and pumpkin puree until smooth.
Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
Pour the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
Bake for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature.