Snickerdoodle Pumpkin Bread

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix the Wet Ingredients:

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
Combine Wet and Dry Ingredients:

Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Prepare the Cinnamon Sugar:

In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
Assemble the Bread:

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