Description
A delightful twist on the classic pumpkin bread, combining snickerdoodle spices with moist pumpkin flavor, perfect for autumn.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until well combined.
- In a large mixing bowl, blend together pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar on top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
Serve warm or at room temperature, with butter or cream cheese optional. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, snickerdoodle, fall recipe, dessert, baking