Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, then dust lightly with flour to prevent sticking.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until combined and spices are evenly distributed. This ensures a warm, spicy flavor throughout the bread.
In a separate bowl, beat the eggs with a whisk until smooth and slightly frothy, then add the vegetable oil and stir well to incorporate. This helps create a rich, moist crumb.
Stir in the pumpkin puree and brown sugar into the wet ingredients, mixing until the mixture is uniform and slightly thickened, with a fragrant aroma of spices and pumpkin.
Gently fold the wet ingredients into the dry mixture using a spatula, just until combined. Be careful not to overmix—some lumps are fine—this helps keep the bread tender and airy.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula to level the surface and help the loaf bake evenly. Gently tap the pan on the counter to release any air bubbles.
Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The loaf will fill your kitchen with a warm, spicy aroma as it bakes.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely to set the crumb and prevent sogginess.
Slice the bread once cooled, revealing a moist, tender crumb with a fragrant spicy aroma. Serve at room temperature or slightly warmed for a comforting treat.
