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Snickerdoodle Pumpkin Bread

Irresistible Snickerdoodle Pumpkin Bread

A delightful twist on pumpkin bread with a snickerdoodle flavor, perfect for fall baking.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert Recipes
Cuisine: American
Calories: 352
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup room temperature unsalted butter
  • 1 cup canned pumpkin puree not pie filling
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 1/3 cup unsalted butter melted, for coating
  • 1/4 cup granulated sugar for coating
  • 1/4 cup light brown sugar for coating
  • 1/2 tsp cinnamon for coating

Equipment

  • Loaf pan

Method
 

  1. Preheat oven to 350°F. Lightly spray a standard loaf pan and line with a sheet of parchment paper.
  2. In a large mixing bowl, whisk the eggs together until well combined. Then whisk in the sugar.
  3. Whisk in the vegetable oil and soft butter, then add the pumpkin and vanilla. Blend until smooth.
  4. Whisk in the baking powder and salt, then fold in the flour. Turn the batter into the prepared loaf pan and spread out evenly.
  5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out without wet batter on it.
  6. Let cool for 10 minutes, then remove from the pan.
  7. Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter. Then coat liberally with the cinnamon sugar.

Nutrition

Serving: 1sliceCalories: 352kcalCarbohydrates: 47gProtein: 3gFat: 17gSodium: 174mgFiber: 1gSugar: 31g

Notes

Feel free to add nuts or chocolate chips for extra flavor. Store leftovers in an airtight container for up to three days.

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