Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set it aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom until evenly combined. This creates a flavorful dry mixture that will give the bread its warm spice profile.
In a separate bowl, beat the eggs with the granulated and brown sugars until the mixture is smooth and slightly fluffy, which helps incorporate air for a lighter texture.
Pour in the vegetable oil and maple syrup, then whisk again until the batter appears glossy and well combined.
Add the pumpkin puree to the wet mixture, folding gently until fully incorporated and the batter is smooth with no streaks.
Gradually fold the dry ingredients into the wet batter, just until no dry patches remain. Be careful not to overmix, as this keeps the bread tender.
Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula so it’s even and ready for baking.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for about 15 minutes, allowing the structure to settle.
Transfer the loaf to a wire rack and allow it to cool completely before slicing; this helps maintain its moist interior.
Slice the pumpkin bread with a serrated knife and serve it warm or at room temperature, perhaps with butter or cream cheese for extra richness.
