Snickerdoodle Pumpkin Bread
This delicious Snickerdoodle Pumpkin Bread combines the warm spiciness of pumpkin with the classic cinnamon sugar topping of snickerdoodle cookies. Its the perfect fall treat to enjoy with your favorite hot drink!
Ingredients:
For the Bread:
1 cup canned pumpkin puree
1 cups all-purpose flour
cup brown sugar, packed
1 tsp ground cinnamon
cup vegetable oil
2 large eggs
tsp baking powder
1 tsp vanilla extract
tsp ground nutmeg
1 tsp baking soda
tsp salt
tsp ground ginger
For the Topping:
2 tbsp granulated sugar
1 tsp ground cinnamon
Instructions:
1. Prepare the Oven:
Preheat your oven to 350F 175C. Grease a 9×5-inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until well combined.
3. Combine the Wet Ingredients:
In a large mixing bowl, blend together pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
5. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
6. Assemble the Bread:
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.
7. Bake:
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Nutritional Information Per Serving:
Calories: 210 kcal
Carbohydrates: 31g
Protein: 3g
Fat: 9g
Enjoy the warm flavors of fall with this snickerdoodle-inspired pumpkin bread!