Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

In another bowl, mix the pumpkin puree, vegetable oil, eggs, and sugar until smooth.

Add the milk and vanilla extract to the wet ingredients and stir until combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no flour streaks remain.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon, then sprinkle over the top of the batter.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Variations & Tips

For a nutty twist, fold in a half cup of chopped pecans or walnuts into the batter before baking. If you’re a fan of dried fruit, try adding a handful of raisins or dried cranberries for a bit of sweetness and texture. For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour and replace the granulated sugar with honey or maple syrup, adjusting the quantity to taste. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.