Name: Snickerdoodle Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs; 1 cup (245g) canned pumpkin puree; 1/4 cup (60ml) milk; 1 teaspoon vanilla extract; 2 cups (250g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Snickerdoodle Topping: 1/4 cup (50g) granulated sugar; 1 tablespoon ground cinnamon

Description

Snickerdoodle Pumpkin Bread combines the best of fall baking: the cozy comfort of pumpkin bread with the sugary-cinnamon swirl of a snickerdoodle. Easy to make and freezer-friendly!

Ingredients

Scale

1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 cup (245g) canned pumpkin puree
1/4 cup (60ml) milk
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Snickerdoodle Topping:
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Cream together softened butter and 1 cup sugar until light and fluffy.
Beat in eggs, then stir in pumpkin puree, milk, and vanilla.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into prepared loaf pan and smooth the top.
Mix together 1/4 cup sugar and 1 tablespoon cinnamon for the topping.
Sprinkle cinnamon-sugar mixture evenly over the top of the batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!