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Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread
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Indulge in the delightful flavors of Snickerdoodle Pumpkin Bread, a cozy treat that captures the essence of fall. This moist and tender loaf marries the rich taste of pumpkin with fragrant spices like cinnamon and nutmeg, creating a perfect harmony of warmth and sweetness. Topped with a generous sprinkle of cinnamon-sugar, this bread is ideal for breakfast, a snack, or a festive dessert. Easy to prepare with simple ingredients, it’s perfect for sharing with family and friends during the cooler months. Whether enjoyed plain, toasted with butter, or transformed into French toast, Snickerdoodle Pumpkin Bread will become a seasonal favorite in your home.

Ingredients

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  • 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 pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg.
  3. In another bowl, cream the softened butter with granulated and brown sugars until fluffy. Add eggs one at a time.
  4. Mix in pumpkin puree and vanilla until combined.
  5. Gradually fold in dry ingredients until just mixed.
  6. Prepare the cinnamon-sugar topping by combining granulated sugar and cinnamon in a small bowl.
  7. Layer half of the batter into the loaf pan, sprinkle half of the topping, add remaining batter and finish with the rest of the topping.
  8. Swirl gently with a knife for marbling.
  9. Bake for 50–60 minutes or until a toothpick comes out clean.
  10. Cool for 10 minutes in the pan before transferring to a wire rack.

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