Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/4 cup granulated sugar for topping
  • 1 tbsp ground cinnamon for topping
  • 1 tbsp melted butter for pan

Instructions:

  1. Preheat your oven to 175°C (350°F). Brush the inside of a 9x5-inch loaf pan with 1 tablespoon of melted butter. Note: This acts as the glue for our sugar lining.
  2. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle 1 tablespoon of this mixture into the buttered pan, shaking it until the bottom and sides are evenly coated.
  3. In a medium bowl, whisk together the 2 cups all purpose flour, 1 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
  4. In a large bowl, vigorously whisk together the 1 cup pumpkin purée, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 eggs, and 1 tbsp vanilla extract until smooth and well combined.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a silicone spatula until just combined. Do not overmix. Note: Overmixing creates gluten, which makes the bread tough.
  6. Pour the batter into the prepared loaf pan and sprinkle the remaining cinnamon sugar mixture heavily over the top.
  7. Bake for 60 minutes until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes until the edges pull away slightly before transferring to a wire rack.