As the fall season rolls in, there’s no better way to embrace the cozy vibes than with a warm slice of Snickerdoodle Pumpkin Bread. This recipe brings together the best of both worlds—the soft, cinnamon-spiced goodness of snickerdoodles with the moist, rich flavor of pumpkin. Topped with a delightful cinnamon-sugar crust, this pumpkin bread is the perfect treat for any autumn occasion, from breakfast to dessert.
Ingredients:
For the Bread:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Prepare the wet ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
Make the topping: In a small bowl, mix together the cinnamon-sugar topping.
Assemble and bake: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the cinnamon-sugar mixture evenly over the batter.
Bake the bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving Tips:
Warm It Up: This bread tastes amazing when slightly warmed. Pop a slice in the microwave for 10-15 seconds to bring out the flavors and soften the texture.
Spread Some Butter or Cream Cheese: Enhance the flavor of your pumpkin bread with a spread of butter or cream cheese for added richness and creaminess.
Pairing Suggestions: Enjoy a slice with a cup of coffee, chai tea, or hot apple cider for the ultimate fall treat. It also pairs wonderfully with a scoop of vanilla ice cream for a dessert option.
Serve for Breakfast or Dessert: Snickerdoodle Pumpkin Bread works as a perfect on-the-go breakfast or as a delightful dessert for any occasion.
Storage Tips:
Room Temperature: Store your Snickerdoodle Pumpkin Bread in an airtight container at room temperature for up to 3 days. To keep it moist, you can wrap the loaf or slices tightly in plastic wrap before placing them in the container.
Refrigeration: If you want to keep the bread longer, refrigerate it. Wrap it well in plastic wrap or place it in an airtight container, and it will stay fresh for up to 1 week. Let it come to room temperature before serving or reheat it slightly for the best flavor.
Freezing: To store for an extended period, wrap individual slices or the entire loaf tightly in plastic wrap, then place them in a freezer-safe bag or container. The bread will keep in the freezer for up to 3 months. When ready to eat, let it thaw at room temperature or heat slices in the microwave for 20-30 seconds.
Related Recipes:
- Snickerdoodle Pumpkin Cheesecake Cookies
- Pumpkin Snickerdoodles
- Pumpkin Cookies with Cream Cheese Frosting
FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree in place of canned. To do this, roast or steam the pumpkin, then mash or blend it until smooth. Be sure to drain any excess liquid from fresh puree, as it tends to be more watery than canned.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum or a similar binder. The texture may vary slightly, but it will still be delicious.
How do I know when the pumpkin bread is done baking?
Insert a toothpick into the center of the loaf around the 50-minute mark. If it comes out clean or with just a few crumbs, the bread is done. If the toothpick comes out with wet batter, bake for another 5-10 minutes and check again.
Can I add mix-ins like chocolate chips or nuts to the bread?
Yes, you can customize the bread by folding in chocolate chips, chopped nuts, or even dried cranberries after mixing the batter. About 1/2 cup of your preferred mix-in should be plenty!
Conclusion:
This Snickerdoodle Pumpkin Bread recipe is an irresistible way to celebrate fall. Whether you’re enjoying it with your morning coffee or serving it as a dessert, the moist pumpkin crumb and sweet, crunchy cinnamon-sugar topping will keep you coming back for more. Whip up a loaf today and enjoy the comforting flavors of autumn in every bite!
📖 Recipe:
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Snickerdoodle Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Enjoy the best of fall flavors with this Snickerdoodle Pumpkin Bread recipe! Moist pumpkin bread with warm spices like cinnamon, nutmeg, and cloves, topped with a crunchy cinnamon-sugar coating that brings a classic snickerdoodle twist to this autumn favorite. Perfect for breakfast, dessert, or a cozy snack.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Pour the batter into the loaf pan and smooth the top. Sprinkle the cinnamon-sugar topping evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To avoid a dense loaf, do not overmix the batter.
For extra flavor, add 1/2 cup of chocolate chips or chopped nuts to the batter.
Store the bread at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 220 kcal per serving
Keywords: Snickerdoodle Pumpkin Bread, pumpkin bread recipe, fall baking, snickerdoodle bread, cinnamon-sugar bread, moist pumpkin bread, fall dessert recipe.
