Snickerdoodle Pumpkin Bread
Snickerdoodle Pumpkin Bread is the best cozy fall treat that combines delicious pumpkin flavor with a sweet cinnamon topping.
Equipment
- 9×5-inch loaf pan
Ingredients
For the Pumpkin Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon vanilla extract
For the Snickerdoodle Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Directions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a small bowl, mix together the granulated sugar and cinnamon for the topping.
- Pour the pumpkin bread batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the remaining baking time.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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