Snickerdoodle Pumpkin Bread Recipe

Ingredients:

• Dry Ingredients:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
• Cinnamon Sugar Topping:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until evenly mixed.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
4. Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. In a small bowl, mix together ¼ cup sugar and 1 tablespoon cinnamon, then sprinkle the mixture generously over the top of the batter.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely