Moist Pumpkin Bread

1. Heat oven to 175°C / 350°F. Grease and line a 23×13 cm (9×5 in) loaf tin.
2. Whisk pumpkin, oil, sugars, eggs, and vanilla until smooth.
3. Add flour, baking soda, baking powder, spice, and salt. Fold just until combined; fold in pecans if using.
4. Scrape into the tin and bake 50–60 minutes until a skewer comes out with a few moist crumbs.
5. Cool in the tin 15 minutes, then transfer to a rack. Slice when fully cool.

Tips & Variations

• Use plain pumpkin puree, not sweetened pie filling.
• Tent with foil if the top browns before the centre is done.
• Wrap tightly; the flavour is even better the next day.