Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger, and cardamom until evenly combined.
In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until the mixture is smooth and slightly creamy — it should smell fragrant.
Add the eggs one at a time to the sugar mixture, whisking well after each addition. The batter will lighten in color and become slightly thickened.
Stir in the pumpkin purée and vanilla extract until the mixture is smooth and evenly integrated, creating a rich, orange-colored batter.
Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing until just combined. Do not overmix; the batter should be slightly lumpy but uniform.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even surface. Tap the pan lightly on the counter to release any trapped air bubbles.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The loaf will crack slightly, and the aroma of warm spices should fill your kitchen.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. The crust should be slightly crackly with a moist, tender crumb inside.
Slice the pumpkin bread once cooled and enjoy its fragrant, spiced flavor with a cup of tea or coffee. The slices should be moist, tender, and full of seasonal spice aroma.
