Description
Indulge in the perfect autumn fusion of classic snickerdoodle cookies and moist pumpkin bread. This quick bread features a dense, spiced pumpkin loaf blanketed in a crackly, aromatic cinnamon-sugar crust. Engineered for a tender crumb using vegetable oil and sour cream, it is an effortless yet sophisticated treat perfect for breakfast, brunch, or a seasonal holiday dessert. This reliable, high-rising recipe delivers consistent bakery-quality results with every bake.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup sour cream
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar mixed with 1 tablespoon cinnamon for the topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 tablespoon of cinnamon.
In a large bowl, beat the pumpkin puree, vegetable oil, sour cream, 1 cup of sugar, eggs, and vanilla extract until smooth.
Slowly stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour half of the batter into the prepared loaf pan.
Sprinkle half of the cinnamon-sugar topping mixture over the center of the batter.
Pour the remaining batter into the pan and smooth the top.
Sprinkle the remaining cinnamon-sugar mixture evenly over the surface.
Bake for 60 minutes or until a skewer inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the bread in an airtight container at room temperature for up to 3 days. The sour cream is essential for the acidity that interacts with the leavening agents to ensure a sturdy yet soft rise. Do not overmix the batter to maintain the tender crumb density.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American