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A soft and tender pumpkin quick bread with cinnamon swirl and a buttery cinnamon crumble topping, perfect for autumn.

Ingredients

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  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin puree
  • 3 teaspoons cinnamon
  • 1/2 cup sugar
  • 1/4 cup cinnamon sugar mixture (for topping and swirl)
  • 1/4 cup flour (for topping)
  • 1/4 cup brown sugar (for topping)
  • 4 tablespoons butter (for topping, softened)

Instructions

  1. Preheat oven to 350°F and grease or spray a 9×5-inch loaf pan.
  2. Cream together butter, granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
  3. Mix cinnamon and sugar in a small bowl to make the cinnamon-sugar swirl; set aside.
  4. Whisk together flour, salt, baking powder, and baking soda until evenly combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
  6. Fold in canned pumpkin puree until the batter is smooth and uniform.
  7. Pour one-quarter of the batter into the prepared loaf pan.
  8. Sprinkle 1 tablespoon of the cinnamon-sugar mixture over the batter.
  9. Repeat pouring a quarter of the batter and sprinkling cinnamon-sugar two more times, reserving about 1/4 cup of the cinnamon-sugar for the topping, to create four layers total.
  10. Use a skewer or a butter knife to gently swirl the batter in the pan to create a cinnamon swirl.
  11. Combine the reserved cinnamon sugar, flour, brown sugar, and softened butter, mixing until coarse crumbs form to make the crumble topping.
  12. Sprinkle the crumble topping evenly over the swirled batter.
  13. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (tent loosely with foil if the top browns too quickly).
  14. Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes.
  15. Transfer the bread to a wire rack and cool completely before slicing.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling, for best texture and flavor., If the bread browns too quickly before cooking through, tent it loosely with foil and continue baking., Store wrapped at room temperature for 2-3 days, refrigerated up to 1 week, or freeze tightly wrapped for up to 3 months., Add chopped walnuts, pecans, or chocolate chips up to 3/4 cup for extra texture and flavor., Swap half of the all-purpose flour for whole wheat flour for a heartier loaf., Use homemade pumpkin puree for fresher flavor., Make mini loaves in 7 x 3-inch pans baked about 45 minutes., Let bread cool completely before storing to keep moisture locked in., Bread can be made dairy-free by substituting butter with plant-based margarine or coconut oil.

Nutrition

Find it online: https://sweetandsupper.com/snickerdoodle-pumpkin-bread/