Preheat the oven to 350 ºF (175 °C). Grease and flour a 9x5-inch (23x12.5 cm) or 8.5x4.5-inch (21.5x11.5 cm) loaf cake pan, then line the bottom with a rectangle of parchment.
In a large bowl, combine the canned pumpkin with the sugar. Whisk in the oil.
In a separate bowl, combine the flour with the baking soda, salt, and spices.
Fold the dry ingredients in the bowl with the wet batter and stir everything together to incorporate it and form a thick batter. Don't overmix.
Pour the batter into the prepared pan and bake for approximately 60–65 minutes or until a cake tester inserted into the centre of the bread comes out clean.
Let cool 10 minutes, then unmold onto a wire rack to cool completely.