Description
A moist, warmly spiced pumpkin snickerdoodle bread swirled with cinnamon sugar. This cozy fall treat combines classic snickerdoodle flavor with rich pumpkin for the ultimate seasonal quick bread.
Ingredients
Pumpkin Bread:
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
Cinnamon Sugar Swirl:
1/4 cup granulated sugar
1 1/2 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
4. Add dry ingredients to wet ingredients and mix just until combined.
5. In a small bowl, mix cinnamon and sugar for the swirl.
6. Pour half of the batter into the prepared pan and sprinkle with half the cinnamon sugar.
7. Add remaining batter and top with remaining cinnamon sugar.
8. Use a knife to gently swirl the batter.
9. Bake for 55–65 minutes until a toothpick inserted comes out clean.
10. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep the bread tender.
Tent with foil if the top browns too quickly.
Delicious served warm or at room temperature.
Store tightly wrapped at room temperature for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin snickerdoodle bread, pumpkin bread, fall baking, cinnamon sugar bread