Description
Treat yourself to the irresistible flavors of cinnamon and pumpkin in this easy-to-make Snickerdoodle Pumpkin Bread. Perfect for cozy autumn days, this quick bread is moist, tender, and dusted with a delightful cinnamon sugar topping.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 3/4 cup granulated sugar
– 1/4 cup packed brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup pumpkin puree
– 2 teaspoons vanilla extract
– 2 tablespoons granulated sugar for topping
Instructions
1. – Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. – In a large bowl, beat the granulated sugar, brown sugar, and butter until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla.
4. – Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the 2 tablespoons of granulated sugar evenly over the top.
6. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a more pronounced cinnamon flavor, increase the cinnamon to 2 teaspoons.
– You can also add 1/2 cup of chopped walnuts or pecans to the batter for extra texture.
– Store the bread in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 55
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American