Pumpkin Loaf with Cinnamon Sugar Topping

Description:

This moist and flavorful pumpkin loaf is a perfect fall treat. Infused with warm spices and topped with a crunchy cinnamon sugar crust, it’s a delightful addition to your breakfast table or a comforting snack with your favorite hot drink.

Ingredients:

For the Loaf:

• All-purpose flour: 1 ¾ cups
• Pumpkin puree: 1 cup (not pumpkin pie filling)
• Granulated sugar: 1 cup
• Brown sugar: ½ cup (packed)
• Vegetable oil: ½ cup
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Baking soda: 1 teaspoon
• Baking powder: ½ teaspoon
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: ½ teaspoon
• Ground cloves: ¼ teaspoon
• Salt: ½ teaspoon

For the Cinnamon Sugar Topping:

• Granulated sugar: 2 tablespoons
• Ground cinnamon: 1 teaspoon

Optional Ingredients:

• Chopped walnuts or pecans: ½ cup for added crunch
• Mini chocolate chips: ½ cup for a sweet twist
• Orange zest: 1 teaspoon for a hint of citrus

Tips for Success:

1. Don’t overmix: Gently fold the wet and dry ingredients to avoid a dense loaf.
2. Use room-temperature eggs: This ensures a smoother batter.
3. For a crackly top: Generously sprinkle the cinnamon sugar mixture evenly before baking.
4. Cool properly: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to avoid sogginess.

Steps to Make It:

For the Loaf:

1. Preheat oven: To 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
3. Combine dry ingredients: In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Combine wet and dry: Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
5. Pour batter: Into the prepared loaf pan and smooth the top with a spatula.

For the Cinnamon Sugar Topping:

1. In a small bowl, mix sugar and cinnamon.
2. Sprinkle the mixture evenly over the top of the batter.

Bake:

1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Recommendations:

• Serving suggestion: Serve warm with a pat of butter or a drizzle of cream cheese glaze.
• Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days or in the fridge for up to a week. Freeze slices for up to 3 months for longer storage.

Nutrition (Per Slice, Approx. 10 Slices):

• Calories: ~260
• Protein: 3g
• Fat: 11g
• Carbohydrates: 38g
• Sugar: 24g
• Fiber: 1g
• Sodium: 220mg

This pumpkin loaf is the perfect combination of spice and sweetness, made extra special by its irresistible cinnamon sugar topping!