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Snickerdoodle Pumpkin Bread

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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/snickerdoodle-pumpkin-bread/