Snickerdoodle Pumpkin Bread
A delicious blend of pumpkin and cinnamon in a moist, flavorful bread. Perfect for fall!
Equipment
- 1 Mixing bowl Large
- 1 Rubber Spatula For folding batter
- 1 baking sheet Greased
- 1 Measuring Spoons Metal
Ingredients
- 1 cup Dark Brown Sugar Packed
- ½ cup Cane Sugar Granulated
- ⅓ cup Pumpkin Puree Canned
- 1 tsp Cinnamon Ground
- 1 ¾ cups All-Purpose Flour Sifted
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- ½ cup Vegetable Oil
- 2 large Eggs Room temperature
- ½ tsp Vanilla Extract Pure
- ½ cup Milk Any type
- ¾ tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Mix wet ingredients: In a large bowl, combine pumpkin puree, oil, eggs, vanilla extract, and milk. Stir until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, sugars, baking soda, cinnamon, pumpkin pie spice, and salt.
- Mix everything together: Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Pour into pan and sprinkle cinnamon sugar on top.
- Bake for 55–60 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes before transferring to a wire rack
Notes
- Substitutions: You can replace vegetable oil with melted butter or coconut oil for a richer flavor.
- Sweeter Option: Add a handful of chocolate chips or a swirl of caramel for extra sweetness.
- Spice It Up: Increase the cinnamon or add nutmeg for a stronger spice flavor.
- Serving Suggestion: Enjoy warm with a spread of butter or a drizzle of honey.
- Storage Tip: Wrap the bread tightly in plastic wrap or store in an airtight container to keep it fresh longer.