Grease and flour a round cake pan or loaf pan (this is when you grease your pan then add a couple tablespoon of flour and coat the greased pan by turning the flour around your pan until it is all coated or follow my steps above on how to use parchment paper)
Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.
In your other bowl add your butter and sugar and cream it with a hand mixer until it is fluffy.
Next, add your eggs and mix well until it is incorporated.
Now add your pumpkin, vanilla and mix well.
Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
Now add your warm milk and mix well into your batter.
Pour your batter into your prepared pans
If you are using a cake pan, bake for about 50-60 minutes or just until a toothpick inserted in the center comes out clean.If you are using a loaf pan, place loaf pan on a sheet tray (to prevent any leaks) and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean
When done, remove from the oven and let cool for 15 minutes
Once cool, take a knife carefully around the edge and loosen the cake from the pan. Then invert it (place a plate on top and flip it over on to the plate) and let cool for another 15 minutes. If you used parchment paper just lift the sides of the parchment paper up and remove the cake from the pan.
If you are lucky to not eat this whole thing in the first day, you can store it in an air tight container for up to 4 days in the fridge