Looking for a delightful twist on a classic fall favorite? Snickerdoodle Pumpkin Bread combines the warm, comforting flavors of snickerdoodle cookies with the rich, seasonal taste of pumpkin. This recipe is perfect for cozy autumn days and makes a fantastic treat for gatherings or as a special snack. With a soft, moist texture and a sugary cinnamon topping, it’s sure to become a family favorite.
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 Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread comes out easily.
Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices: ground cinnamon, nutmeg, ginger, and cloves. This blend of spices will infuse your bread with the classic snickerdoodle flavor.
Mix 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. The pumpkin puree provides moisture and a rich flavor, while the sugars add sweetness and depth.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of your bread.
Prepare the Cinnamon-Sugar Topping
In a small bowl, mix together the granulated sugar and ground cinnamon. This mixture will create a sweet, spicy crust on top of your bread.
Assemble the Bread
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter for a delicious, crisp topping.
Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on your bread as it bakes.
Serve
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your Snickerdoodle Pumpkin Bread with a warm cup of coffee or tea.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 220 kcal per serving | Servings: 12 slices
Serving and Storage Tips:
Serving Tips
- Cool Before Slicing: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes it easier to cut into clean slices.
- Perfect Pairings: Snickerdoodle Pumpkin Bread pairs beautifully with a hot cup of coffee or tea. It’s also delicious with a smear of butter or cream cheese for an extra treat.
- Serving Suggestions: Consider serving slices with a sprinkle of additional cinnamon sugar or a drizzle of caramel sauce for a decadent touch.
Storage Tips
- Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will keep well at room temperature for up to 3 days.
- Refrigeration: If you want to extend its freshness, you can store the bread in the refrigerator for up to a week. Just make sure it’s wrapped tightly to prevent it from drying out.
- Freezing: For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw the bread at room temperature before serving.
- Reheating: If you prefer your bread warmed, slice it and microwave each piece for about 15-20 seconds, or warm it in a toaster oven until heated through.
Variations:
- Chocolate Chip Snickerdoodle Pumpkin Bread:
- Add 1/2 cup of mini chocolate chips to the batter for a delightful chocolatey twist.
- Nutty Pumpkin Bread:
- Fold in 1/2 cup of chopped nuts such as walnuts or pecans for added crunch and flavor.
- Cream Cheese Swirl:
- Swirl in 1/2 cup of cream cheese mixture (mix 4 oz cream cheese with 1/4 cup sugar) into the batter before baking for a creamy, tangy addition.
- Pumpkin Spice Latte Bread:
- Add 1 tablespoon of instant coffee granules to the batter for a coffee-infused version that mimics the flavors of a pumpkin spice latte.
- Maple Glazed Pumpkin Bread:
- Drizzle a maple glaze (combine 1/2 cup powdered sugar with 2 tablespoons maple syrup) over the cooled bread for a sweet, maple flavor.
- Apple Cinnamon Pumpkin Bread:
- Fold in 1/2 cup of finely chopped apples and add an extra teaspoon of cinnamon to the batter for a fruity twist.
- Cranberry Pumpkin Bread:
- Add 1/2 cup of dried cranberries to the batter for a tangy and sweet touch.
- Gingerbread Pumpkin Bread:
- Substitute the ground ginger and cloves with 1 tablespoon of ground gingerbread spice mix for a deeper, spicier flavor.
- Pecan-Cinnamon Sugar Topping:
- Mix 1/4 cup chopped pecans into the cinnamon-sugar topping for extra texture and flavor.
- Gluten-Free Pumpkin Bread:
- Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free to make a gluten-free version of this recipe.
Feel free to experiment with these variations to find your favorite twist on this delicious Snickerdoodle Pumpkin Bread!
FAQs:
- Can I use canned pumpkin instead of fresh pumpkin?
- Yes, canned pumpkin works perfectly for this recipe. Just ensure it is 100% pumpkin puree, not pumpkin pie filling.
- Can I substitute the vegetable oil with another type of oil?
- Yes, you can use melted coconut oil or melted butter as alternatives to vegetable oil.
- How do I know when the bread is done baking?
- Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done. If it comes out with wet batter, bake for a few more minutes.
- Can I make this recipe ahead of time?
- Yes, you can make Snickerdoodle Pumpkin Bread a day or two ahead of time. Store it in an airtight container at room temperature for best freshness.
- How should I store leftover pumpkin bread?
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the bread.
- Can I freeze Snickerdoodle Pumpkin Bread?
- Yes, you can freeze the bread. Wrap it tightly in plastic wrap and aluminum foil, and store it in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Can I use a different type of flour?
- Yes, you can use whole wheat flour or a gluten-free flour blend as substitutes. Just be aware that this may alter the texture of the bread.
- What can I use instead of granulated sugar?
- You can substitute granulated sugar with coconut sugar, brown sugar, or a sugar substitute like stevia. Adjust quantities as needed to taste.
- Can I add nuts or chocolate chips to the batter?
- Yes, you can mix in 1/2 cup of nuts or chocolate chips to the batter before baking for added flavor and texture.
- Is there a way to make this recipe dairy-free?
- To make it dairy-free, use a dairy-free milk substitute, such as almond milk, and replace the butter with coconut oil or a dairy-free margarine.
Feel free to adapt this recipe to fit your dietary needs and personal preferences!
Snickerdoodle Pumpkin Bread is a delightful fusion of flavors that perfectly captures the essence of fall. With its tender crumb and sweet cinnamon topping, it’s an easy-to-make treat that’s sure to impress. Whether enjoyed as a snack, breakfast, or dessert, this bread brings a comforting taste of autumn to your table. Try this recipe today and savor the cozy flavors of the season!