Ingredients
Equipment
Method
Prep and mix the batter
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan well with butter, leaving no bare spots where the loaf could stick.
- In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly speckled.
- In a separate bowl, whisk granulated sugar, vegetable oil, and eggs until smooth and glossy.
- Stir in pumpkin puree, sour cream, and vanilla extract until the mixture looks uniform and thick.
- Pour the wet ingredients into the dry ingredients and stir just until combined, stopping as soon as no dry flour streaks remain.
- Pour the batter into the prepared pan and smooth the top so it bakes evenly.
Bake and coat
- Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean with no wet batter clinging.
- Meanwhile, stir together the cinnamon-sugar coating—melted unsalted butter, granulated sugar, and ground cinnamon—until it looks crumbly and coated.
- Cool the loaf in the pan for 10 minutes, then brush the warm top and sides with melted unsalted butter so the coating adheres.
- Generously roll or pat the warm loaf in the cinnamon-sugar mixture until fully coated, creating an even, crackly layer.
- Cool completely before slicing and serve, so the coating firms up and the crumb sets.
Notes
Pro tip: whisk the wet ingredients until smooth before adding pumpkin and sour cream for a consistent texture. Store the cooled loaf covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lower-fat swap, replace sour cream with plain low-fat Greek yogurt to keep the loaf moist while reducing fat.