Warmly spiced loaf with pumpkin, ginger, and cinnamon for a comforting breakfast or afternoon treat.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1 teaspoon ground ginger
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1 cup canned pumpkin puree
08 - 1/2 cup whole milk
09 - 1/2 cup granulated sugar
10 - 1/4 cup unsalted butter, melted
11 - 1 large egg
12 - 1 teaspoon vanilla extract
→ Cinnamon-Ginger Sugar Topping
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon ground ginger
# Method:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt until evenly blended.
03 - In a separate bowl, whisk pumpkin puree, whole milk, granulated sugar, melted butter, egg, and vanilla extract until mixture is smooth.
04 - Gently fold the wet mixture into the dry ingredients with a spatula until just combined. Avoid overmixing to maintain softness.
05 - Spoon batter into the prepared loaf pan and smooth the surface.
06 - Combine granulated sugar, ground cinnamon, and ground ginger in a small bowl. Sprinkle evenly over the batter.
07 - Bake for 45–55 minutes on center rack until a toothpick inserted into the middle emerges clean.
08 - Allow loaf to cool in pan for 10 minutes, then remove and transfer to wire rack to cool completely before slicing.
