Homemade Snickerdoodle Pumpkin Bread
Homemade Snickerdoodle Pumpkin Bread is the best fall treat, combining spiced pumpkin loaf with a snickerdoodle layer for a delicious dessert.
Equipment
- 9x5 inch bread pan
- Mixing bowls
- whisk
- spatula
- Cooling rack
Ingredients
Pumpkin Loaf
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cardamom
- 0.25 teaspoon ground cloves
- 2 large eggs room temperature
- 1.5 cups pumpkin puree
- 0.5 cup canola or vegetable oil
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1.5 teaspoons vanilla extract
Snickerdoodle Layer
- 0.33 cup granulated sugar
- 1.5 teaspoons ground cinnamon
- 1.25 teaspoons ground cardamom
Instructions
Preparation
- Preheat oven to 350°F. Grease a 9x5" bread pan.
- Whisk together the flour, baking soda, salt, and spices. Set aside.
- In a large bowl, whisk the eggs. Mix in the pumpkin puree. Add the oil, sugars, and vanilla extract and whisk together thoroughly.
- Gradually fold the dry ingredients into the wet ingredients until no flour streaks are visible.
Snickerdoodle Layer
- In a small bowl, mix together the sugar, cinnamon and cardamom.
Assembly and Baking
- Pour ½ of the pumpkin loaf batter into the greased pan. Evenly sprinkle the snickerdoodle layer on top, then cover with the remaining batter. Smooth the top with a spatula.
- Bake the loaf for 60-70 minutes, or until the top is firm and a toothpick comes out clean.
- Allow the loaf to cool completely in the pan, on a cooling rack. When it's ready, carefully run a butter knife around the edges and remove it from the pan. Enjoy!
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1000IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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