# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1 teaspoon ground ginger
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1 cup canned pumpkin puree
08 - 1/2 cup whole milk
09 - 1/2 cup granulated sugar
10 - 1/4 cup unsalted butter, melted
11 - 1 large egg
12 - 1 teaspoon vanilla extract
→ Cinnamon-Ginger Sugar Topping
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon ground ginger
# Method:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
03 - In a separate bowl, whisk pumpkin puree, whole milk, granulated sugar, melted unsalted butter, large egg, and vanilla extract until smoothly incorporated.
04 - Gently fold wet mixture into dry ingredients until just combined, avoiding overmixing the batter.
05 - Spoon batter into prepared loaf pan and smooth the top evenly.
06 - In a small bowl, combine granulated sugar, ground cinnamon, and ground ginger. Sprinkle mixture evenly over the batter.
07 - Bake loaf for 45 to 55 minutes or until a toothpick inserted in the center emerges clean.
08 - Allow loaf to cool in the pan for 10 minutes. Transfer to wire rack and let cool completely before slicing.
