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Snickerdoodle Pumpkin Bread

A soft, spiced bread with a sweet, sparkly cinnamon crust that fills your house with the comforting scent of fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.75 cups All-purpose flour Can be substituted with gluten-free flour.
  • 1 cup Granulated sugar
  • 1 teaspoon Baking powder Ensure it's fresh for best results.
  • 1 teaspoon Baking soda Ensure it's fresh for best results.
  • 1 teaspoon Cinnamon Add more if desired.
  • 1 teaspoon Salt
  • 2 large Eggs Allow to sit at room temperature.
  • 1 cup Pumpkin puree Can be homemade or canned.
  • 1/2 cup Sour cream or Greek yogurt For moisture.
  • 1/2 cup Vegetable oil
For the Cinnamon Sugar Topping
  • 1 tablespoon Cinnamon Can adjust to taste.
  • 2 tablespoons Granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your loaf pan thoroughly.
  3. In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk together the eggs, pumpkin puree, oil, and sour cream or yogurt until smooth.
  5. Combine the wet and dry ingredients gently—do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Mix the cinnamon and sugar topping and sprinkle generously over the batter.
Baking
  1. Bake for about 60 minutes, or until a toothpick comes out clean.
  2. Let cool completely before slicing.
  3. Avoid slicing the bread while it's hot to maintain its structure.

Notes

This bread keeps well for 3-4 days at room temperature. Freeze slices individually for a convenient treat later. Serve warm with butter for breakfast, or enjoy with coffee as a snack.