Make the pumpkin bread by hand
A whisk and flexible spatula are enough for this method; there is no butter-creaming stage or electric mixer step. Mix the flour, baking soda, spices and salt in one bowl. Whisk the eggs, both sugars, plain pumpkin puree, oil and orange juice separately so the wet ingredients are combined before they meet the flour.
Use the spatula for that final combination. Scrape around the bowl and underneath the mixture, then lift it over itself until no flour pockets remain. The method specifically says not to beat the batter smooth. Check the bottom of the bowl once more before transferring it to the prepared pan.
Use the stated pan and plain pumpkin
The recipe is written for one nine-by-five-inch metal loaf pan, oiled and lined with parchment. It is not a muffin, mini-loaf or different-size-pan timing. Have the pan ready before combining wet and dry ingredients so the finished batter can be spread straight into it.
Measure the listed plain canned pumpkin puree rather than using sweetened pie filling. The two sugars and measured spices are already part of this batter. Orange juice is a separate measured liquid; keep it in the wet mixture rather than adding an unmeasured splash to the finished batter.
Include cooling in the plan for ten slices
Begin the center checks at the method's stated point and look for a few moist crumbs without wet batter on the toothpick. A colored top alone does not establish that the center is ready. If the top browns too soon, follow the loose foil-cover instruction without sealing the pan.
The loaf then cools completely in its pan on a rack, allowing about two hours. That cooling is part of the full preparation commitment, even though the oven stage is shorter. Lift it out and cut the ten slices only after cooling; plan a cafe-style morning around that wait rather than expecting a warm loaf ready to pack immediately.
