Snickerdoodle Pumpkin Bread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure your ingredients, especially the butter and eggs, are at room temperature before starting. This will help in achieving a smooth batter and even baking. Additionally, feel free to add some nuts or chocolate chips to the batter for an extra flavor dimension.
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