Instructions
1-Prepare the pan: Prepare the pan. Preheat the oven to 350°F. Butter a 10 x 5-inch loaf pan and line it with parchment paper.
2-Mix the dry ingredients: Mix the dry ingredients. In a bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, and 1 teaspoon salt. Set aside.
3-Mix the pumpkin, sugar, and eggs: Mix the pumpkin, sugar, and eggs. In a mixing bowl fitted with the paddle attachment, beat 1½ cups pumpkin purée, 1½ cups granulated sugar, and 2 eggs until combined.
4-Add the oil, butter, and vanilla: Add the oil, butter, and vanilla. Turn the mixer to low and slowly pour in ½ cup vegetable oil, ½ cup melted butter, and 2 teaspoons vanilla extract. Mix for 1 to 2 minutes, until smooth and combined.
5-Combine the wet and dry ingredients: Combine the wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Don’t overmix.
6-Bake: Bake. Pour the batter into the prepared pan and bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean. For an extra check, the center should be around 200°F. If the top is browning too quickly, tent it loosely with foil.
7-Cool: Cool. Let the pumpkin bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.