Cinnamon Pumpkin Loaf

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.