Ingredients:
For the Bread:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set aside.
Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Prepare the Cinnamon-Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon.
Assemble the Bread:
Pour the batter into the prepared loaf pan, spreading it out evenly.
Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
Bake:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve:
Slice and enjoy your Snickerdoodle Pumpkin Bread with a cup of coffee or tea!
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 220 kcal per serving | Servings: 12 slices