Description
Indulge in the perfect blend of snickerdoodle and pumpkin in this easy, 10-minute Snickerdoodle Pumpkin Bread recipe. Warm, spicy, and oh-so-cozy, this autumn treat is sure to become a new family favorite.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup pumpkin puree
– 2 teaspoons vanilla extract
Instructions
1. – Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
2. – In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. – In a large bowl, cream the sugar and butter together until light and fluffy, about 2-3 minutes.
4. – Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until well combined.
5. – Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. – Pour the batter into the prepared loaf pan and smooth the top.
7. – In a small bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle the cinnamon-sugar mixture over the top of the batter.
8. – Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftover bread in an airtight container at room temperature for up to 5 days. For a fun variation, try adding chopped walnuts or pecans to the batter.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American