# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup pumpkin purée
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1/2 cup plain Greek yogurt
13 - 1/2 cup packed light brown sugar
14 - 1/4 cup unsalted butter, melted and cooled
15 - 1 teaspoon pure vanilla extract
→ Cinnamon Sugar Topping
16 - 2 tablespoons granulated sugar
17 - 1 teaspoon ground cinnamon
18 - 1 tablespoon unsalted butter, melted
# Preparation steps:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, ensuring enough overhang for easy removal.
02 - In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
03 - In a large bowl, whisk pumpkin purée, eggs, milk, Greek yogurt, brown sugar, melted butter, and vanilla until the mixture is smooth and homogenous.
04 - Add dry ingredients to the wet mixture. Fold with a spatula just until all flour is incorporated. Do not overmix.
05 - Pour batter into prepared pan, spreading evenly and smoothing the top.
06 - Mix granulated sugar and cinnamon in a small bowl. Sprinkle evenly over loaf, then drizzle with melted butter.
07 - Bake 48–55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Rest loaf in pan 10 minutes. Lift out using parchment overhang and transfer to a wire rack. Cool fully before slicing.
