Print

Snickerdoodle Pumpkin Bread: Moist Autumn Perfection

Print Recipe

Soft, moist pumpkin bread swirled with a buttery cinnamon-sugar topping this Snickerdoodle Pumpkin Bread is the ultimate cozy fall treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin purée
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • Topping:
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

  • 1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  • 2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  • 3. In another bowl, whisk pumpkin purée, eggs, sugars, oil, milk, and vanilla until smooth.
  • 4. Add dry ingredients to wet ingredients and mix until just combined — don’t overmix.
  • 5. Pour half of the batter into the pan and sprinkle with half the cinnamon-sugar topping.
  • 6. Add the remaining batter, then brush with melted butter and sprinkle the rest of the topping.
  • 7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • 8. Cool for 15 minutes before slicing.

Notes

  • For extra sweetness, add a cinnamon glaze drizzle on top.
  • Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread also freezes beautifully for up to 2 months.

Nutrition

Keywords: snickerdoodle pumpkin bread, fall baking, pumpkin loaf, easy pumpkin dessert

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