Snickerdoodle Pumpkin Bread

Hey there! As a lover of all things fall, I have searched high and low for the best pumpkin bread recipes. I think I have found it! Halleleuh! I am seriously so excited about this recipe. It’s the fluffiest loaf of bread that I have seen. Who doesn’t love fluffy bread? OK – maybe calling bread ‘fluffy’ is kinda weird. but it really does stand tall among other loaves of bread that I have made. It’s covered in a dusting of cinnamon and sugar which is why I have decided that it is more of a snickerdoodle pumpkin bread. It just deserved more fanfare.

Smitten Kitchen nailed it with this recipe and I will never make another pumpkin bread again. Ever. I just can’t even. I’d feel like I was cheating on this towering load of sweet goodness. I might have made 3 loaves. You know, one for me and two for you. OK, two for my husband and his coworkers as they tackled a *yawn* meeting. Baked goods make everything better, don’t you think?

SNICKERDOODLE PUMPKIN BREAD

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Ingredients:

• 1 15-ounce can (1 3/4 cups) pumpkin puree
• 1/2 cup vegetable oil
• 3 large eggs
• 1 2/3 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea or table salt
• 3/4 teaspoon ground cinnamon
• Heaped 1/4 teaspoon nutmeg
• Heaped 1/4 teaspoon ground ginger
• Two pinches of ground cloves
• 2 1/4 cups all-purpose flour

Topping:

• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Heat oven to 350 degrees F. Spray a standard loaf pan with nonstick spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a  separate bowl or cup, stir sugar and cinnamon together. Sprinkle over the top of the batter.

Bake bread for 65 to 75 minutes until a tester poked comes out clean {I usually check the middle for doneness with a toothpick}.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. I typically leave mine in the pan unless I am serving it with a meal.

Cake keeps at room temperature as long as it lasts.  I keep mine on the counter covered with a towel. Honestly, it doesn’t last very long though!

Do you have a favorite pumpkin recipe? I love baking in the fall and winter months. Somehow the weather is creeping back up to the mid 80’s this week though which is kind of killing my fall buzz. Bring back my cool temps! Please. If I say please, will that change things? 😉