Super Moist Pumpkin Bread

• 200gr all purpose flour
• 250gr granulated sugar
• 225gr pumpkin puree
• 2 large eggs
• 80ml full fat milk
• 120ml oil
• 1tsp baking soda
• 1/4tsp baking powder
• 1tsp vanilla 
• 1tsp salt
• 2tsp cinnamon
• 1/2tsp speculoos spices
• 1/4tsp nutmeg
• 1/4tsp ginger

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1. In a large mixing bowl, whisk together your sugar, vanilla, milk & oil. 
2. Add your eggs 1 by 1 and continue whisking until they’re fully incorporated 
3. Add in your pumpkin puree and whisk till combined
4. In a separate bowl, whisk together your spices, salt, flour & baking powders. Add this to your wet ingredients and using a spatula, fold the flour into the wet ingredients until all lumps are gone. Switch over to a whisk if you see any lumps of flour remaining
5. Grease and prepare a loaf cake tin (26x11cm) with parchment paper. Pour in your batter and bake your loaf at 180C for 45-50 minutes. 
6. If the loaf starts to brown too quickly at the end, protect it with a sheet of tinfoil and continue baking until it’s done
7. Insert a knife into the centre of your cake and it is ready when no wet batter sticks to your knife
8. Let the cake cool slightly and enjoy!

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