Description
Indulge in the cozy flavors of fall with this Snickerdoodle Pumpkin Bread. Packed with warm spices, a tender crumb, and a cinnamon-sugar topping, this quick bread is the ultimate comfort food for the season.
Ingredients
– 1 cup pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– For the topping:
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
Instructions
1. – Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. – In a large bowl, whisk together the pumpkin puree, 3/4 cup sugar, melted butter, eggs, and vanilla extract until well combined.
3. – In a separate bowl, whisk together the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, and salt.
4. – Gently 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.
6. – In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
7. – Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
For a deeper pumpkin flavor, use 1 1/4 cups of pumpkin puree. You can also add chopped pecans or walnuts to the batter for extra texture.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American