# Components:
→ Cinnamon Sugar
01 - 1/2 cup granulated sugar
02 - 1 1/2 teaspoons ground cinnamon
→ Bread
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
# Directions:
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 in a small bowl for the cinnamon sugar mixture. Reserve 2 tablespoons for topping; set remaining aside.
03 - In a separate bowl, blend granulated sugar and ground cinnamon for the snickerdoodle swirl.
04 - Whisk flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves in a medium bowl until evenly distributed.
05 - In a large mixing bowl, whisk granulated sugar, brown sugar, and melted cooled butter until smooth. Incorporate eggs, pumpkin puree, milk, and vanilla extract, blending thoroughly.
06 - Add the dry mixture to the wet ingredients, stirring until just combined; avoid overmixing to ensure tenderness.
07 - Transfer half the batter into the prepared loaf pan. Evenly distribute snickerdoodle swirl mixture over this layer. Add remaining batter and smooth the surface gently.
08 - Sprinkle reserved cinnamon sugar over the surface of the batter.
09 - Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow to cool in the pan for 15 minutes. Remove carefully and transfer to a wire rack. Cool completely before slicing.
