Description
Indulge in the warm and comforting flavors of Snickerdoodle Pumpkin Bread, a delightful twist on traditional pumpkin bread that features a delectable cinnamon-sugar topping. Perfect for fall gatherings or cozy mornings, this moist loaf combines aromatic spices with the rich essence of pumpkin, making it an irresistible treat year-round.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for topping
- 1 tablespoon ground cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, cream the softened butter with granulated and brown sugars until fluffy. Add eggs one at a time.
- Stir in pumpkin puree and vanilla extract until combined.
- Gradually add dry ingredients to the wet mixture until just mixed.
- Prepare the cinnamon-sugar topping by mixing sugar and cinnamon in a small bowl.
- Layer half of the batter in the pan, sprinkle with half of the topping, then pour remaining batter and top with the rest of the mixture.
- Use a knife to swirl gently for a marbled effect.
- Bake for about 50–60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg