Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups (340g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon (14g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, whisk together sugar, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the pumpkin puree until evenly distributed.
  6. In a small bowl, mix together the 1/4 cup sugar and 2 teaspoons cinnamon for the swirl.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle evenly with half of the cinnamon-sugar swirl. Pour the remaining batter into the loaf pan and sprinkle with the remaining cinnamon-sugar swirl. Use a knife to make a swirl in the batter.
  8. In a small bowl, mix together the 2 tablespoons sugar and 1 teaspoon cinnamon for the topping. Brush the top of the batter with the melted butter and sprinkle with the cinnamon sugar topping.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.