Pumpkin Snickerdoodle Bread
A soft and sweet bread filled with cozy fall flavors, topped with cinnamon sugar for a delicious finish.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter (room temperature)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup unsalted butter (melted, for coating)
- 1/4 cup granulated sugar (for coating)
- 1/4 cup light brown sugar (for coating)
- 1/2 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and prepare a loaf pan with cooking spray and parchment paper.
- In a mixing bowl, whisk the eggs until smooth. Add granulated sugar and whisk until combined.
- Mix in the vegetable oil and softened butter until smooth. Then add pumpkin purée and vanilla extract, whisking until even.
- Stir in baking powder and salt, then gently fold in all-purpose flour until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread is cooling, mix granulated sugar, brown sugar, and cinnamon in a bowl. Brush the warm bread with melted butter, then roll it in the cinnamon sugar mixture.
- Allow the bread to cool completely before slicing.
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Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze for longer storage.