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Snickerdoodle Pumpkin Bread

A moist and spiced pumpkin bread with a delightful snickerdoodle cinnamon sugar topping, perfect for fall gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use quality flour for the best texture. Whole wheat flour can be used as a healthier option.
  • 1 tsp baking soda This provides the lift.
  • 0.5 tsp baking powder Helps achieve a light and fluffy texture.
  • 0.5 tsp salt Enhances flavor.
  • 1 tsp ground cinnamon A warming spice.
  • 0.5 tsp ground nutmeg Adds a festive flavor.
Wet Ingredients
  • 0.5 cups unsalted butter, softened For richness; European-style butter is recommended.
  • 1 cups granulated sugar Sweetness is key.
  • 0.5 cups brown sugar Adds moisture and depth of flavor.
  • 1 cups pumpkin puree Ensure it’s pure pumpkin, not pie filling.
  • 2 large eggs At room temperature for a smoother batter.
  • 1 tsp vanilla extract Flavor booster.
Topping
  • 0.25 cups sugar For topping.
  • 1 tsp cinnamon Combine with sugar.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a standard loaf pan (9x5 inches) with cooking spray or butter.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Mixing
  1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-5 minutes).
  2. Beat in the pumpkin puree, eggs, and vanilla extract until smooth.
  3. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Baking
  1. Pour the batter into your prepared loaf pan, smoothing it out.
  2. Mix the sugar and cinnamon for the topping and sprinkle it evenly over the batter.
  3. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly.
  4. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Choose quality ingredients for the best flavor. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.