Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

from middleeastsector.com
All Word Recipes
70 min
4 servings
300 kcal / serving

Ingredients

  • for the bread
  • 1 ¾ cupsall-purpose flour
  • 1 teaspoonbaking powder
  • 1 teaspoonbaking soda
  • ½ teaspoonsalt
  • 1 teaspoonground cinnamon
  • ½ teaspoonground nutmeg
  • ¼ teaspoonground ginger
  • ½ cupunsalted butter, softened
  • 1 cupgranulated sugar
  • ½ cupbrown sugar, packed
  • 2 largeeggs
  • 1 cuppumpkin puree (not pumpkin pie filling)
  • 1 teaspoonvanilla extract
  • for the cinnamon-sugar topping
  • ¼ cupgranulated sugar
  • 1 tablespoonground cinnamon

Directions

  1. 1

    Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

  2. 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. 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. 4

    Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.

  5. 5

    Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

  6. 6

    Prepare the Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon.

  7. 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. 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. 9

    Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

  10. 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!