# Components:
→ Cinnamon Sugar
01 - 1/2 cup granulated sugar
02 - 1 1/2 teaspoons ground cinnamon
→ Bread Batter
03 - 1 3/4 cups all-purpose flour
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 1 cup granulated sugar
12 - 1/2 cup light brown sugar, packed
13 - 1/2 cup unsalted butter, melted and cooled
14 - 2 large eggs
15 - 1 cup canned pumpkin puree
16 - 1/4 cup whole milk
17 - 2 teaspoons pure vanilla extract
→ Snickerdoodle Swirl
18 - 1/4 cup granulated sugar
19 - 1 1/2 teaspoons ground cinnamon
# Method Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Combine granulated sugar and ground cinnamon for cinnamon sugar in a small bowl. Reserve 2 tablespoons for topping and set aside the rest.
03 - In a separate bowl, blend granulated sugar and ground cinnamon for the snickerdoodle swirl.
04 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly incorporated.
05 - In a large bowl, whisk granulated sugar, light brown sugar, and melted butter until combined. Add eggs, pumpkin puree, whole milk, and vanilla extract; mix until smooth.
06 - Stir the dry ingredients into the wet mixture just until incorporated. Avoid overmixing for optimal texture.
07 - Pour half the batter into the prepared pan. Sprinkle evenly with snickerdoodle swirl mixture. Spread remaining batter over and smooth the top.
08 - Sprinkle the reserved cinnamon sugar evenly across the surface of the batter.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean.
10 - Let loaf cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing.
