Description
A delicious blend of snickerdoodle cookies and pumpkin bread.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin, oil, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Pour batter into a greased loaf pan.
- Mix 1/4 cup sugar and 1 tablespoon cinnamon for topping.
- Sprinkle topping over the batter.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- This bread freezes well for up to three months.
- Try adding nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: snickerdoodle pumpkin bread, pumpkin bread, snickerdoodle