A delightful loaf combining the warmth of spices with the richness of pumpkin, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Ensure the oven is fully preheated before placing the loaf inside for even baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and clove.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, alternating with the pumpkin puree and milk, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Run a knife around the edges of the pan to help release the loaf.
Slice and serve the loaf as a delightful treat.
Pair with a dollop of whipped cream or a drizzle of glaze for added indulgence.
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