Description
This Snickerdoodle Pumpkin Bread combines the warm, comforting flavors of pumpkin with the classic sweetness and spice of a snickerdoodle. Soft, moist, and bursting with cinnamon, nutmeg, and allspice, this pumpkin bread is topped with a cinnamon-sugar swirl for the perfect autumn treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix together 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle this mixture over the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the bread is completely cool before slicing to prevent it from becoming too moist.
- For an extra twist, you can add chopped nuts like walnuts or pecans to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes