Print

Easy Moist Pumpkin Bread Recipe: Best Snickerdoodle Twist for Fall

Easy Moist Pumpkin Bread Recipe , Diy Pumpkin Bread | Best for Fall : Snickerdoodle Pumpkin Bread
Print Recipe

This easy moist pumpkin bread recipe features a delicious snickerdoodle twist, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar (for topping)
  • 2 teaspoons cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine pumpkin puree, sugar, brown sugar, and oil, then mix well.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Pour half the batter into the prepared loaf pan.
  7. In a small bowl, mix the topping sugar and cinnamon and sprinkle over the batter.
  8. Pour the remaining batter on top and sprinkle with more topping.
  9. Bake for 60-70 minutes or until a toothpick comes out clean.
  10. Let it cool before slicing.

Notes

  • For a richer flavor, consider adding chocolate chips or nuts.
  • This bread freezes well, wrap it tightly to store.

Nutrition

Keywords: Easy Moist Pumpkin Bread Recipe, Diy Pumpkin Bread, Best Snickerdoodle Pumpkin Bread, Fall recipes

Find it online: https://www.yumandbye.com/easy-moist-pumpkin-bread-recipe-best-snickerdoodle-twist-for-fall/