Description
Cozy autumn vibes meet sweet nostalgia in this irresistible Snickerdoodle Pumpkin Bread, blending classic cinnamon warmth with rich pumpkin goodness. Spiced crumble topping and tender crumb invite you to savor fall’s most comforting quick bread.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar
Topping/Coating:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with cooking spray or butter.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl until completely combined and no lumps remain.
- In a separate large bowl, blend pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until smooth and uniform in color.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just incorporated without overmixing.
- Mix the topping ingredients (sugar and cinnamon) in a small bowl, reserving this mixture for later use.
- Pour the batter into the prepared loaf pan, ensuring an even distribution.
- Sprinkle the cinnamon-sugar topping generously across the entire surface of the batter, creating a sweet and aromatic coating.
- Bake in the preheated oven for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the bread at room temperature, enjoying the warm, spiced pumpkin flavor with a delicate cinnamon crust.
Notes
- Use room temperature ingredients like eggs and pumpkin puree to ensure smooth, even mixing without lumps or uneven texture.
- Avoid overmixing the batter to prevent a tough, dense bread; stop stirring as soon as dry and wet ingredients are just combined.
- Test bread doneness by gently pressing the center – it should spring back and not feel wet or sticky when touched.
- Store the bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg