Description
A soft, tender crumb infused with earthy pumpkin and warming cinnamon, topped with a crackling sugar crust that melts in your mouth. Each slice releases cozy notes of nutmeg and cloves.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat the eggs lightly, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- In a small bowl, combine the remaining 2 tablespoons sugar and 1 teaspoon cinnamon to make the topping.
- Pour the batter into the prepared loaf pan and sprinkle the cinnamon sugar mixture evenly over the top.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- For added texture, fold in 1/2 cup chopped pecans or walnuts with the batter.
- This bread freezes well; wrap slices in plastic wrap and store in a freezer bag for up to 2 months.
- Adjust the spices to taste by increasing or decreasing cinnamon and nutmeg quantities.