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Snickerdoodle Pumpkin Bread

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Snickerdoodle Pumpkin Bread is a delicious fusion of warm fall flavors and the classic cinnamon-sugar goodness of snickerdoodle cookies. This moist, spiced pumpkin bread is topped with a crunchy cinnamon-sugar crust, making it the perfect cozy treat for breakfast, dessert, or an afternoon snack.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • Cinnamon-Sugar Topping:
    • 2 tbsp granulated sugar
    • 1 tsp ground cinnamon

Instructions

  • Preheat & Prepare – Preheat oven to 350°F (175°C) and grease a loaf pan.
  • Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Mix Wet Ingredients – In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until well combined.
  • Combine – Gradually add dry ingredients to wet ingredients, stirring until just combined.
  • Prepare for Baking – Pour batter into the prepared loaf pan and smooth the top. Sprinkle cinnamon-sugar mixture evenly over the batter.
  • Bake – Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Add-ins: Mix in ½ cup of chopped nuts or chocolate chips for extra texture.
  • Glaze Option: Drizzle with vanilla or cream cheese glaze for added sweetness.
  • Storage: Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
  • Muffin Variation: Bake in muffin tins at 350°F for 18-22 minutes.

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