Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set aside to prepare for baking.
In a large mixing bowl, whisk together the pumpkin puree, sugar, and oil until smooth and well combined. The mixture will look slightly thick and glossy.
Add the eggs one at a time to the wet mixture, whisking after each addition until fully incorporated. The batter should become smoother and slightly thicker.
In a separate bowl, sift together the flour, baking soda, spices, salt, and orange zest. This ensures the spices are evenly distributed and the dry ingredients are lightened.
Gradually fold the dry mixture into the wet ingredients using a spatula, just until combined. Be careful not to overmix; the batter will be thick but shaggy.
Pour the batter into the prepared loaf pan, using the spatula to spread it evenly and smooth out the top. The batter should fill the pan about three-quarters full.
Bake in the preheated oven for about 50-55 minutes, until the top is golden and a toothpick inserted into the center comes out clean. The loaf will fill the kitchen with a spicy, pumpkin aroma.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack and cool completely before slicing to prevent crumbling.
Slice the bread once cooled, revealing a moist, tender crumb with swirls of spice and zest. Serve a warm or at room temperature, perfect for fall mornings or cozy afternoons.
