Description
Snickerdoodle Pumpkin Bread is a cozy and comforting quick bread that blends the warm flavors of cinnamon and nutmeg with smooth pumpkin puree. Topped with a classic cinnamon-sugar mixture, this moist loaf is perfect for fall mornings or a sweet snack any time of year.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Topping
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature once the batter is ready.
- Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, sugar, brown sugar, and vegetable oil, stirring until smoothly blended.
- Add Eggs: Crack in the eggs and mix well to fully incorporate all wet ingredients and create a uniform batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the pumpkin mixture, folding gently to avoid overmixing while ensuring everything is thoroughly combined.
- Pour Batter: Transfer the batter into a greased loaf pan, smoothing the top evenly.
- Make Topping: In a small bowl, mix the sugar and cinnamon for the topping evenly.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar topping over the surface of the batter in the loaf pan.
- Bake: Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan before slicing to preserve its moist texture and enhance flavor.
Notes
- For best results, use canned pumpkin puree or well-drained homemade puree.
- You can substitute vegetable oil with melted coconut oil for a more aromatic flavor.
- Ensure not to overmix the batter to keep the bread tender and fluffy.
- Check doneness early if your oven tends to run hot to avoid overbaking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add chopped nuts or chocolate chips to the batter for added texture and flavor.
