Pumpkin Spice Bread

Recipe

1 ¾ cup of Ivory wheat flour (or whatever flour you normally use when baking)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon nutmeg
2 large eggs at room temperature (Grace and I will be using an egg substitute made out of chia seeds so it will require 4 of those)
¾ cup granulated sugar
½ cup light brown sugar
1 ½ cups pumpkin puree (not pie filling)
½ cup cooking oil
1 ½ teaspoon vanilla extract
¼ cup apple cider with no sugar added

Mis en plus (get everything you will be needing and put it in one central location, preferably somewhere you can just reach over and grab it)
Set the oven to 350 degrees Fahrenheit
Coat a 9 by 5 inch loaf pan with a little bit of cooking oil
Put the needed amounts of flour, baking soda, baking powder, salt, cinnamon, ginger, allspice in a large bowl
Mix them together using a whisk until combined and then put it aside
Put the needed amounts of eggs (or chia “eggs”), granulated sugar, and light brown sugar in medium sized bowl
Mix them together using a whisk until combined and slightly lightens in color
Then in the same bowl put in the needed amounts of pumpkin puree, cooking oil, vanilla extract, and apple cider
Mix them together using a whisk until combined but it’s ok if there a few lumps remaining, do not over mix
Pour the batter into the prepared loaf pan
Bake it for an hour or an 1hour 10 ten minutes, whichever it needs. When it’s done it should come out clean with possibly a few moist crumbs. Poke a toothpick or knife into the center of the bread to check this.
After 30 minutes of baking, loosely cover the top of the bread to prevent any excessive browning
When the bread is done, take it out and put it on the wire rack. Let it cool in the pan
After the bread has completely cooled down, take it out of the pan
You’re done!! Enjoy! :)