Pumpkin Loaf with Cinnamon Sugar Topping

Pumpkin Loaf with Cinnamon Sugar Topping

Ingredients:

For the Loaf:

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup granulated sugar
½ cup brown sugar (packed)
½ cup vegetable oil
4 large eggs
1 can (15 oz) pumpkin puree
1 tsp vanilla extract

For the Cinnamon Sugar Topping:

¼ cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter

Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.

Mix Dry Ingredients:
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Combine Sugars and Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well, then add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.

Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Pour into Pan:
Pour the batter into the prepared loaf pan, smoothing the top.

Prepare the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and cinnamon. Drizzle the melted butter over the top of the batter, then sprinkle the cinnamon sugar mixture evenly on top.

Bake:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with foil.

Cool:
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve:
Once cool, slice the loaf and enjoy! You can sprinkle a little extra cinnamon sugar on top before serving for that finishing touch.