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Snickerdoodle Pumpkin Bread

A cozy and delicious blend of snickerdoodle cookies and pumpkin, creating a moist and tender loaf perfect for fall.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup pumpkin puree Adds moisture and a subtle sweetness.
  • 1/2 cup vegetable oil Keeps the bread light and fluffy.
  • 1 cup sugar Sweetens the bread and helps create that perfect crust.
  • 2 large eggs Bind everything together and add protein.
  • 1 teaspoon vanilla extract For warming flavor.
  • 2 cups all-purpose flour Provides structure to the bread.
  • 1 teaspoon baking soda Helps the bread rise.
  • 1/2 teaspoon baking powder Extra lift for a fluffy texture.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Brings warmth and coziness.
  • 1/2 teaspoon ground nutmeg Deepens flavor.
  • 1/4 teaspoon ground ginger Adds a delightful zing.
For the Topping
  • 1/4 cup sugar For sweet crunch on top.
  • 1 tablespoon cinnamon Adds an inviting flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease your loaf pan generously.
  2. In a large mixing bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the greased loaf pan.
  6. In a small bowl, mix the sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Make sure to use room temperature ingredients for the best texture. Don’t overmix to keep the bread airy.