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Pumpkin Bread with Snickerdoodle Topping

This Pumpkin Bread with Snickerdoodle Topping features a moist and spiced pumpkin base topped with a crunchy, sugary snickerdoodle crust, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Method Notes

Ingredients
  

Pumpkin Bread Base
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup granulated sugar
  • ½ cup vegetable oil Can substitute with melted coconut oil or applesauce
  • 2 large eggs Ensure they are at room temperature
  • 1½ cups all-purpose flour Can be substituted for gluten-free mix
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon Consider toasting for enhanced flavor
  • ½ teaspoon nutmeg Consider toasting for enhanced flavor
  • ¼ teaspoon ginger Consider toasting for enhanced flavor
Snickerdoodle Topping
  • ½ cup brown sugar
  • 1 tablespoon cinnamon sugar For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, and vegetable oil until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. Pour half of the batter into the prepared loaf pan.
  7. In a small bowl, combine the brown sugar and cinnamon sugar, then sprinkle half of this mixture over the batter in the pan.
  8. Add the remaining batter on top, followed by the rest of the sugar mixture.
Baking
  1. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

This recipe is versatile; consider adding chocolate chips or nuts for extra texture, or adjusting spices to personal preference. Store in an airtight container for up to 3 days or freeze for longer storage.