Description
This Snickerdoodle Pumpkin Bread combines the warm, cozy flavors of snickerdoodles with the moist, spiced goodness of pumpkin bread. Topped with a cinnamon-sugar crust, it’s the perfect fall treat for breakfast or dessert.
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Topping: 1 tablespoon granulated sugar + 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cream of tartar, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla. Mix until smooth.
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Pour batter into the prepared loaf pan. Sprinkle with the cinnamon-sugar topping.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- ubstitute some oil with applesauce for a lighter version.
- For extra spice, add a pinch of nutmeg or cloves.
- To freeze: slice and wrap tightly before freezing.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
