Snickerdoodle Pumpkin Bread
A delightful blend of pumpkin and snickerdoodle flavors, this moist bread is perfect for fall occasions and family gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Or a gluten-free blend for gluten-free version.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Can substitute with coconut oil.
- 1 cup sugar Can use coconut sugar as a substitute.
- ½ cup brown sugar, packed
- 2 large eggs Can substitute with flaxseeds or applesauce for a vegan option.
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Topping
- ¼ cup sugar For topping.
- 1 teaspoon ground cinnamon For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan measuring 9x5 inches.
- In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well and set aside.
- In a large mixing bowl, beat the softened butter, sugar, and brown sugar with an electric mixer until smooth and creamy.
- Add eggs, pumpkin puree, and vanilla extract to the butter mixture and mix until well combined.
Baking
- Gradually fold in the dry ingredients into the wet mixture until just combined.
- For the topping, mix the sugar and cinnamon in a small bowl.
- Pour the batter into the greased loaf pan and sprinkle the cinnamon-sugar mixture on top.
- Bake in the preheated oven for 60-70 minutes, testing for doneness with a toothpick.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3-4 days or refrigerate for up to a week. Freeze wrapped tightly for up to 3 months.