Preheat & prep: Preheat your oven to 350 °F (175 °C). Grease and flour a standard 9×5‑inch loaf pan (or line it with parchment paper), ensuring easy removal.

Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, light brown sugar, granulated sugar, eggs, and vanilla until smooth and well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, sea salt, and baking soda until evenly distributed.

Incorporate dry into wet: Gently fold the dry mixture into the wet mixture using a spatula—mix until just combined; do not overmix to avoid a dense, tough loaf.

Transfer to pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to settle the batter and release air bubbles.

Bake: Bake for about 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent with foil halfway through.

Cool: Remove the pan and allow the loaf to cool in the pan for about 10–15 minutes. Then transfer to a wire rack to cool completely before slicing.

Serve & enjoy: Slice and serve plain or with butter, cream cheese, or a drizzle of maple syrup.