Description
Indulge in the ultimate cozy treat with this easy, moist snickerdoodle pumpkin bread. The perfect balance of warm spices and rich pumpkin flavor will have you coming back for slice after slice.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 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
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 (15 oz) can pumpkin puree
– 2 teaspoons vanilla extract
Instructions
1. 1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. 2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. 3. In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the melted butter, pumpkin puree, and vanilla.
4. 4. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. 5. In a small bowl, mix the 2 tablespoons sugar and 2 teaspoons cinnamon for the topping.
6. 6. Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar topping evenly over the top.
7. 7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. 8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use a high-quality canned pumpkin puree. This bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American