Irresistible Snickerdoodle Pumpkin Bread: Fall's Best Delight

Enjoy the cozy blend of pumpkin and cinnamon in this Irresistible Snickerdoodle Pumpkin Bread, perfect for fall evenings.

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Course: Dessert

Cuisine: American

Keyword: cozy recipe, Dessert, easy baking, fall baking, pumpkin bread, snickerdoodle pumpkin bread

Prep Time: 15

Cook Time: 55

Cooling Time: 15

Total Time: 1 25

Servings: slices

Calories: 180kcal

Preheat your oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with non-stick cooking spray.
In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy, about 2-3 minutes.
In a small bowl, mix 3 teaspoons of cinnamon with 1/2 cup of sugar to create the cinnamon sugar mixture.
In another bowl, sift together the all-purpose flour, salt, baking powder, and baking soda.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined, then fold in the canned pumpkin.
Pour 1/4 of the batter into the prepared loaf pan and sprinkle with a layer of the cinnamon-sugar mixture. Repeat until all the batter is used.
In a separate bowl, mix the reserved cinnamon-sugar, flour, brown sugar, and melted butter, then sprinkle on top of the batter.
Bake for 50-55 minutes or until a toothpick comes out clean. Cool in the pan for 10-15 minutes before transferring to a wire rack.

Serve warm with a pat of butter for an extra indulgent treat.