From My Kitchen To Yours...
All Word Recipes

Snickerdoodle Pumpkin Bread

If you’re looking for a cozy and flavorful treat that captures the essence of fall, then this Snickerdoodle Pumpkin Bread is just what you need! This deliciously moist pumpkin bread is infused with warm cinnamon and sugar, creating a delightful twist on the classic snickerdoodle cookie. Perfect for breakfast, snacks, or dessert, this bread is a true crowd-pleaser!

What makes this pumpkin bread so special is its rich flavor profile. The combination of pumpkin puree, cinnamon, and a hint of nutmeg creates a wonderfully aromatic loaf that fills your kitchen with warmth. Topped with a cinnamon-sugar swirl, this Snickerdoodle Pumpkin Bread is not only delicious but also visually appealing, making it a perfect centerpiece for your fall gatherings.

Get ready to enjoy a slice of this delightful Snickerdoodle Pumpkin Bread!

Resume of the Recipe

This Snickerdoodle Pumpkin Bread features a moist pumpkin loaf infused with warm spices and topped with a cinnamon-sugar swirl. Ready in about an hour, this bread is perfect for cozy mornings or as a sweet treat any time of day. It’s sure to be a hit with family and friends alike!

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

With simple ingredients and easy steps, you can whip up this delightful bread in no time. Let’s dive into this tasty recipe!

Exciting Story:

I still remember the first time I made Snickerdoodle Pumpkin Bread for a fall potluck. The air was crisp, and I wanted to create something that combined the flavors of my favorite cookie with the seasonal delight of pumpkin. As I mixed the ingredients, the warm aroma of cinnamon filled my kitchen, instantly lifting my spirits.

When I pulled the bread out of the oven, the golden crust and cinnamon-sugar topping looked irresistible! The first slice revealed a beautifully moist bread, and the taste was simply heavenly. The combination of pumpkin and cinnamon was a match made in dessert heaven! This bread quickly became a favorite in my household, making every fall gathering a little sweeter.

Why This Snickerdoodle Pumpkin Bread?

  • Deliciously Moist: The addition of pumpkin puree keeps this bread incredibly moist and flavorful.
  • Easy to Make: This quick bread comes together in no time, perfect for busy bakers.
  • Perfect for Fall: It’s a delightful way to celebrate the flavors of autumn!

How to Make Snickerdoodle Pumpkin Bread

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.
  5. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Prepare the Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon.
  7. Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the top. Pour the remaining batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon-sugar on top.
  8. Swirl the Topping: Using a knife, gently swirl the batter to create a marbled effect, but be careful not to mix it too much.
  9. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips

  • Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easy mixing.
  • Don’t Overmix: Mix until just combined to keep the bread light and fluffy.

Substitutions and Variations

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
  • Add-Ins: Feel free to add chopped nuts or chocolate chips for extra texture.

Make a Healthier Version

  • Use unsweetened applesauce in place of some of the butter for a lighter loaf.
  • Substitute some of the sugar with a sugar alternative for a reduced-sugar version.

Closing

And there you have it! This Snickerdoodle Pumpkin Bread is a delightful treat that captures the flavors of fall in every bite. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes for more delightful desserts

Frequently Asked Questions

  1. How long can I store this bread?
    It can be stored in an airtight container at room temperature for up to 4 days.
  2. Can I freeze the bread?
    Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before serving.
  3. What can I use instead of pumpkin puree?
    You can substitute with applesauce for a different flavor.
  4. Can I add chocolate chips?
    Absolutely! Adding chocolate chips can enhance the flavor even more.
  5. How do I know when the bread is done baking?
    A toothpick inserted into the center should come out clean or with a few moist crumbs.
  6. Can I make this bread ahead of time?
    Yes, it can be made a day ahead and stored in the refrigerator.
  7. What if I want a stronger spice flavor?
    Feel free to add more cinnamon or try adding a pinch of cloves for extra warmth.
  8. What if I don’t have nutmeg?
    You can substitute with allspice or simply omit it for a simpler flavor.
  9. How can I make this dish more festive?
    Top with a sprinkle of cinnamon and powdered sugar before serving!
  10. Can I use a different sweetener?
    Yes, you can use maple syrup or honey as a natural sweetener.
  11. How can I make the bread more moist?
    Adding a little more pumpkin puree or applesauce can enhance moisture.
  12. What if my batter seems too thick?
    You can add a splash of milk to reach your desired consistency.
Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Bread:

  • 1 3/4 cups 1 3/4 all-purpose flour

  • 1 teaspoon 1 baking powder

  • 1 teaspoon 1 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1 teaspoon 1 ground cinnamon

  • 1/2 teaspoon 1/2 ground nutmeg

  • 1/4 teaspoon 1/4 ground ginger

  • 1/2 cup 1/2 unsalted butter, softened

  • 1 cup 1 granulated sugar

  • 1/2 cup 1/2 brown sugar, packed

  • 2 large 2 eggs

  • 1 cup 1 pumpkin puree (not pumpkin pie filling)

  • 1 teaspoon 1 vanilla extract

  • For the Cinnamon-Sugar Topping:

  • 1/4 cup 1/4 granulated sugar

  • 1 tablespoon 1 ground cinnamon

Directions

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  • Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  • Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.
  • Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Prepare the Cinnamon-Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon.
  • Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the top. Pour the remaining batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon-sugar on top.
  • Swirl the Topping: Using a knife, gently swirl the batter to create a marbled effect, but be careful not to mix it too much.
  • Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Follow US on Pinterest

Follow @middleeastsector on Pinterest

Share via
Send this to a friend