Preheat your oven to 350°F.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a liquid measuring cup, combine the oil, melted butter, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the pumpkin, sugar, and eggs until smooth.

With the mixer on low, slowly stream in the oil/butter mixture. Mix for 1–2 minutes, until the batter looks light and smooth.

Using a spatula, gently fold the dry ingredients into the wet until just combined. Don’t overmix.

Prepare a 9x5 loaf pan: butter it well, then line the bottom and sides with parchment paper for easy removal.

Pour in the batter and smooth the top.

Bake for 1 hour, or until the center is fully set and the top is golden brown. A toothpick inserted in the middle should come out clean. (If underbaked, the loaf may sink as it cools, so be sure it’s fully done before removing.)

Let cool in the pan for 15 minutes before lifting it out with the parchment paper. Slice and enjoy warm—or let cool completely and wrap for later.