Preheat oven to 180 °C (350°F)
Grease an 8.5 x 4.5 inch loaf tin and line it with parchment paper
Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix together and set aside for now.
In another bowl, whisk together the white granulated sugar, eggs, unflavored vegetable oil, pumpkin puree, milk and vanilla.
Whisk until the mixture is smooth and fully combined
Add the dry ingredients directly into the same bowl. No need to mix them separately first. Stop as soon as there are no dry streaks of flour.
Pour the batter into your prepared loaf pan and smooth the top with your spatula.
Bake for 60 to 70 minutes. At the 45-minute mark, take a quick peek. If the top is browning faster than you’d like, loosely lay a piece of foil over the pan for the remaining bake time.
Your bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once timer is up, remove from oven. Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer it to a wire rack.
Let it cool completely before slicing, which takes at least 45 minutes to an hour.
Serve and enjoy
