Description
This pumpkin bread is unbelievably moist and tender, infused with warm fall spices and topped with a crackly cinnamon-sugar snickerdoodle crust. Every slice tastes like a cozy autumn morning.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup milk (or oat/almond milk)
- 3 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
- 1 tbsp melted butter (optional for extra crackle)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5 loaf pan and line with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil and sugars until smooth. Add eggs, vanilla, and pumpkin puree and mix well. Stir in milk.
- Add dry ingredients to wet ingredients. Stir gently until just combined—do not overmix.
- Spread batter evenly in the loaf pan.
- Mix cinnamon and sugar for the topping. Sprinkle heavily over batter. (Optional: drizzle melted butter across top for a deeper crackle crust.)
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.
Notes
- Ensure to use pumpkin puree, not pumpkin pie filling for the best results.
- For a vegan option, substitute eggs with flax eggs and use plant-based milk.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg