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Snickerdoodle Pumpkin Bread

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This Snickerdoodle Pumpkin Bread combines the sweet, spicy flavors of snickerdoodle cookies with the moist, rich texture of pumpkin bread. Perfect for fall, this bread is easy to make and versatile enough for breakfast, snack, or dessert.

Ingredients

Scale

1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract


Snickerdoodle Topping:

1/4 cup sugar
1 tsp cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan to prepare it for the batter.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate, larger bowl, cream the softened butter, sugar, and brown sugar together until the mixture becomes light and fluffy.
Beat in the pumpkin puree, eggs, and vanilla extract into the butter mixture until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined and the batter is smooth.
Pour the batter into the greased loaf pan, spreading it out evenly.
In a small bowl, mix the topping ingredients (sugar and cinnamon) and sprinkle it evenly over the batter in the loaf pan.
Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before removing it to cool completely on a wire rack.

Notes

  • Substitute gluten-free flour for a gluten-free version.
  • Add chocolate chips or nuts for extra flavor.
  • Store at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://grammyrecipes.com/snickerdoodle-pumpkin-bread/