Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 cup canned pumpkin puree (unsweetened)
• ⅓ cup vegetable oil or melted coconut oil
• 2 eggs
• 1 tsp vanilla extract
For the snickerdoodle topping:
• ¼ cup brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 2 tbsp cold butter, cubed (or coconut oil)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk flour, granulated sugar, baking soda, salt, 1 tsp cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined. Pour into the pan and smooth the top.
- Make the topping: In a small bowl, mix brown sugar, granulated sugar, and 1 tsp cinnamon. Cut in cold butter until crumbly.
- Sprinkle topping evenly over the batter.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Let cool in the pan 10 minutes, then transfer to a wire rack.
✨ Serve warm with coffee or tea—the perfect taste of autumn!
💡 Make ahead: Wrap and freeze slices for quick treats later. Thaw at room temp.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 55 mins , Total Time : 1 hr 10 mins , Servings : 10 slices , Calories : 230 per slice , Net Carbs: 30g , Fats: 10g , Protein: 3g