Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set aside.
In a large mixing bowl, whisk together the sifted flour, sugar, ground cardamom, baking soda, baking powder, and salt until evenly combined. This helps distribute the spices and leaveners evenly throughout the batter.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly frothy. This creates a cohesive, moist base for the bread.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even surface. The batter should be thick but pourable, with no streaks of dry flour remaining.
Bake in the preheated oven for about 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The house will fill with a warm, pumpkin-spiced aroma as it bakes.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack and allow it to cool completely before slicing. This helps set the crumb and makes slicing easier.
Slice the pumpkin bread with a serrated knife and serve. The slices will be moist, tender, and slightly dense with a delicate crust on the outside.
