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Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon

Method
 

  1. Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl. In a larger bowl, stir pumpkin puree, oil, both sugars, egg, and vanilla until smooth. Add dry ingredients and stir just until no flour streaks remain.
  2. Preheat oven to 350°F (175°C). Pour batter into a greased 9x5-inch loaf pan. Bake 50–55 minutes until a toothpick comes out with moist crumbs. Tent with foil if the top browns too fast.
  3. Cool in the pan 10 minutes, then transfer to a rack and cool completely, at least 1 hour.
  4. Brush all sides of the cooled loaf with melted butter. Mix 1/4 cup sugar with 1 tbsp cinnamon on a plate. Pat the mixture over the whole loaf, turning to coat.
  5. Slice with a serrated knife and serve.

Notes

Cooling the loaf fully before coating is the one step that makes or breaks the crust. If the bread is even slightly warm, the butter melts off and the sugar turns into a wet paste. Give it a solid hour on the rack.