Pumpkin Loaf Cake Recipe Moist and Delicious

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Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
If using, gently fold in the chopped nuts.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Once completely cooled, frost with cream cheese frosting if desired.

For a richer flavor, use half butter and half vegetable oil.
Ensure you use pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
The loaf cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
This cake freezes beautifully. Wrap tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature.