# What You'll Need:
→ 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 pure 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
# Step-by-Step:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan, then line with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined.
03 - In a large bowl, whisk pumpkin purée, eggs, milk, Greek yogurt, brown sugar, melted butter, and vanilla to a smooth consistency.
04 - Add dry ingredients to wet mixture. Fold gently with a spatula until just combined and no dry spots remain. Avoid overmixing.
05 - Pour batter into prepared loaf pan. Smooth surface to ensure even baking.
06 - In a small bowl, mix granulated sugar with cinnamon. Sprinkle mixture evenly over batter and drizzle with melted butter.
07 - Place loaf in oven and bake 48 to 55 minutes, until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Allow loaf to cool in pan for 10 minutes. Use parchment overhang to lift out, then transfer to a wire rack. Cool completely before slicing.
