Snickerdoodle Pumpkin Bread

Introduction

Snickerdoodle Pumpkin Bread is a delightful twist on classic pumpkin bread, featuring a sweet cinnamon-sugar topping reminiscent of snickerdoodle cookies. This moist and flavorful loaf is perfect for cozy fall mornings or as a comforting snack any time of year.

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (245g) canned pumpkin puree
• 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Snickerdoodle Topping: 1/4 cup (50g) granulated sugar
• Snickerdoodle Topping: 1 tablespoon ground cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Step 2: Cream together the softened butter and 1 cup of sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Combine the 1/4 cup sugar and 1 tablespoon cinnamon for the snickerdoodle topping.
8. Step 8: Sprinkle the cinnamon-sugar mixture evenly over the top of the batter in the pan.
9. Step 9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
10. Step 10: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Slice, serve, and enjoy your snickerdoodle pumpkin bread!

Tips & Variations

• For extra moisture, substitute half the milk with sour cream or plain yogurt.
• Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
• Use pumpkin pie spice instead of separate cinnamon and nutmeg for a simplified spice mix.
• To make muffins, divide batter into a lined muffin tin and bake for 20-25 minutes.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a microwave for 15-20 seconds or toast lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, cook and puree fresh pumpkin until smooth before measuring 1 cup to substitute. Be sure it’s well-drained to avoid extra moisture in the batter.

What can I substitute for milk if I’m dairy-free?

You can use any plant-based milk such as almond, soy, or oat milk in equal amounts to replace dairy milk without affecting the flavor greatly.

Snickerdoodle Pumpkin Bread

Print Recipe

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4.9 from 95 reviews

This Snickerdoodle Pumpkin Bread combines the warm, spicy flavors of pumpkin and traditional snickerdoodle cinnamon sugar topping into a moist, soft loaf perfect for autumn or any cozy occasion. With a tender crumb enhanced by cinnamon and nutmeg and a sweet, crunchy cinnamon-sugar topping, this bread is a delicious twist on classic pumpkin bread and snickerdoodle cookies.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (245g) canned pumpkin puree
• 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Snickerdoodle Topping

• 1/4 cup (50g) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step incorporates air, giving the bread a tender texture.
3. Add Eggs and Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Then stir in the pumpkin puree, milk, and vanilla extract to form a smooth batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of the leavening agents and spices.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender and moist.
6. Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for uniform baking.
7. Prepare Topping: In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon to create the classic snickerdoodle cinnamon-sugar topping.
8. Add Topping: Sprinkle the cinnamon-sugar mixture evenly over the batter’s surface to form a sweet, crunchy crust once baked.
9. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent the bread loosely with aluminum foil to prevent burning.
10. Cool: Let the bread cool in the pan for 10 minutes to allow it to set. Then carefully transfer it to a wire rack to cool completely to avoid soggy bottom and maintain texture.
11. Serve: Slice and serve once fully cooled. Enjoy this flavorful Snickerdoodle Pumpkin Bread as a comforting treat with coffee or tea.

Notes

• Make sure your butter is softened, not melted, for proper creaming with sugar.
• Use canned pumpkin puree for best texture; homemade pumpkin puree may have varying moisture levels.
• For a dairy-free version, substitute milk with almond or oat milk, and use a vegan butter alternative.
• To prevent overbrowning, keep an eye on the bread after 40 minutes of baking and tent with foil if necessary.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing the bread after it’s cooled extends shelf life up to 3 months; thaw at room temperature before serving.

Keywords: snickerdoodle pumpkin bread, pumpkin bread with cinnamon sugar topping, autumn bread recipe, pumpkin spice bread, snickerdoodle topping, fall baking