- Snickerdoodle Pumpkin Bread
Ingredients:
For the Bread:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup pumpkin puree
1 cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
¼ cup granulated sugar
1 tablespoon ground cinnamon
Directions:
1. Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, whisk or beat together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated — avoid overmixing.
5. Pour the batter evenly into the prepared loaf pan.
6. Combine the ¼ cup sugar and 1 tablespoon cinnamon for the topping, then sprinkle it evenly over the top of the batter.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
This Snickerdoodle Pumpkin Bread combines warm fall spices with a sweet cinnamon-sugar crust, creating a soft, moist loaf perfect for cozy autumn mornings.
