Preheat your oven to 350°F (175°C). Grease the loaf pan thoroughly and lightly dust with flour to prevent sticking.
In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, and eggs until the mixture is smooth and slightly glossy, about 2-3 minutes. The batter should feel creamy and well combined.
Add the vanilla extract, orange zest, cinnamon, nutmeg, cloves, and cardamom to the wet mixture. Whisk again until fragrant and evenly distributed.
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Be careful not to overmix; the batter will be thick but moist.
Pour the batter into the prepared loaf pan, spreading the top evenly with a spatula. Tap the pan lightly on the counter to settle the batter and remove any air bubbles.
Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf will develop a lovely aroma while baking.
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. Transfer it to a wire rack and cool completely before slicing. The crust should be firm with a tender, moist interior.
Slice the pumpkin bread once cooled and enjoy it with a spread of butter or simply on its own. Notice the moist crumb and the fragrant spices with each bite, decorated by bright orange zest specks and a golden crust.
