Cinnamon Pumpkin Loaf
Serves 1020 mins prep70 mins cook
Even though it’s still 80+ degrees out, I couldn’t help but start my fall baking🤭 And what better way to start it off then with a cinnamon pumpkin loaf🎃😍 it’s made with real dairy milk, giving me that extra boost of energy (from the B vitamins and protein) I need to start my day! Plus @gonnaneedmilk just tastes so good and that’s reason enough🥛☺️ #ad #GonnaNeedMilk
0 servings
What you need
Instructions
Preheat oven to 350 F. Grease and line a 9×5-inch loaf pan with parchment paper. In a small bowl, mix together brown sugar, cinnamon, and flour. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large mixing bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, whisking until smooth. Whisk in whole milk, vanilla, pumpkin purée, and sour cream until fully incorporated. Add dry ingredients to wet ingredients in two additions, gently folding with a spatula until just combined. Pour the batter into the prepared pan. Sprinkle the cinnamon swirl mixture. Use a butter knife to gently swirl through the batter. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Baking time may vary! Let loaf cool in the pan for 15 minutes, then cool completely on a wire rack before slicing and adding the icing.View original recipe