Description
This Snickerdoodle Pumpkin Bread combines the warm, nostalgic flavors of classic snickerdoodles with moist, spiced pumpkin bread. Perfect for autumn or festive occasions, it features a cinnamon-sugar topping for an extra sweet crunch and a tender, flavorful crumb inside.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Combine sugars and oil: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add wet ingredients: Add the Greek yogurt, pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth and fully combined.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender texture.
- Prepare the batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Make topping: In a small bowl, combine the topping ingredients: 1 tablespoon granulated sugar and 1 teaspoon cinnamon.
- Add topping: Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Cool: Once done, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread light and tender.
- The pumpkin puree adds moisture and flavor; canned pumpkin is preferred for consistency.
- You can substitute vegetable oil with canola or melted coconut oil if preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure the bread cools completely before slicing to prevent crumbling.
