Description
Delicious snickerdoodle pumpkin bread with a cinnamon sugar topping.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sugar, brown sugar, and oil.
- Add eggs and mix well.
- In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the pumpkin mixture.
- Pour batter into a greased loaf pan.
- In a small bowl, mix sugar and cinnamon for the topping.
- Sprinkle the topping over the batter.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store leftovers in an airtight container.
- This bread freezes well.
- Can substitute applesauce for oil to reduce fat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: snickerdoodle pumpkin bread