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Snickerdoodle Pumpkin Bread Recipe

Snickerdoodle Pumpkin Bread Recipe
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★★★★★

5.1 from 30 reviews

This Snickerdoodle Pumpkin Bread recipe combines the warm flavors of cinnamon, nutmeg, and ginger with moist pumpkin bread for a delightful fall treat.

Ingredients

Scale

For the Bread:

  • 1 3⁄4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground ginger
  • 1⁄2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1⁄2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping:

  • 1⁄4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.
  5. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Prepare the Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon.
  7. Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the top. Pour the remaining batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon-sugar on top.
  8. Swirl the Topping: Using a knife, gently swirl the batter to create a marbled effect, but be careful not to mix it too much.
  9. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Nutrition

Keywords: Snickerdoodle Pumpkin Bread, Pumpkin Bread Recipe, Fall Baking, Cinnamon Sugar Topping

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