Kids Tip:Let your kid dump in all of the ingredients, mix, and sprinkle the cinnamon on top.Hayley uses this Gluten Free flour
Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended.
Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if you haven’t added any mix-ins the bread is done at 55 minutes; if you've added mix-ins, it needs closer to 60 minutes).
Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.