Snickerdoodle Pumpkin Bread

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt

Wet Ingredients:

• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Cinnamon Sugar Topping:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
2. In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined—do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Combine the topping sugar and cinnamon, then sprinkle evenly over the batter.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a rack to cool completely.

Tips

• Add ½ cup chocolate chips or chopped pecans for variety.
• Store covered at room temperature for up to 3 days.
• For muffins, bake 18–22 minutes.