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:
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:
PrintSnickerdoodle 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.