Picture the comforting aroma of cinnamon and nutmeg wafting through your kitchen as you bake a warm loaf of Snickerdoodle Pumpkin Bread.
This easy-to-make dessert combines the cozy flavors of fall into every bite, making it a beloved treat for any occasion.
As the simple ingredients blend and transform in the oven, they create a delightful, spiced masterpiece.
Let’s bring this delicious bread to life and fill your home with its irresistible charm.
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 loaf pan
- 1 measuring cups set
- 1 measuring spoons set
- 1 oven
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Cook & Prep Time
To efficiently manage your time while preparing Snickerdoodle Pumpkin Bread, here’s a timeline you can follow based on the provided prep, cook, and resting times:
Timeline for Snickerdoodle Pumpkin Bread
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary ingredients and equipment.
- Preheat and Initial Prep (10 minutes)
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with butter or non-stick spray.
- Measure out all ingredients.
- Mixing Dry Ingredients (3 minutes)
- In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Creaming Butter and Sugar (5 minutes)
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Adding Eggs and Other Wet Ingredients (5 minutes)
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Combining Wet and Dry Ingredients (5 minutes)
- Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Final Prep (5 minutes)
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
- Baking Time (50 minutes)
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Resting and Cooling (10 minutes)
- Allow the bread to rest in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely.
Additional Tips:
- Verify that the butter and eggs are at room temperature for a smoother batter and even baking.
- Use this timeline to multitask efficiently, such as cleaning up or preparing additional toppings while the bread is baking.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan with butter or non-stick spray.
In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat the softened butter and sugar until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition.
Stir in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon.
Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Tips
- Warm with Butter: Serve slices warm with a pat of butter for an extra rich and creamy flavor.
- With Cream Cheese: Add a spread of cream cheese for a tangy contrast to the sweet and spicy bread.
- Topped with Whipped Cream: Elevate the dessert by adding a dollop of whipped cream for a light and airy touch.
- Paired with Coffee or Tea: Enjoy a slice with your favorite hot beverage for a cozy and satisfying treat.
- With a Scoop of Vanilla Ice Cream: Serve alongside vanilla ice cream for a classic pairing that enhances the cinnamon and pumpkin flavors.
Storage
To store Snickerdoodle Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil to maintain moisture.
Keep it at room temperature for up to 3 days.
Alternatively, refrigerate it for up to a week.
Freezing
To freeze Snickerdoodle Pumpkin Bread, wrap it tightly in plastic wrap and aluminum foil.
Then place it in a freezer-safe bag.
Label and freeze for up to three months.
Reheating
When reheating snickerdoodle pumpkin bread, use a microwave or oven.
For the microwave, cover with a damp paper towel to retain moisture.
In the oven, wrap in foil and heat gently.
Final Thoughts
Snickerdoodle Pumpkin Bread is a delightful treat that combines the warm flavors of fall with a classic snickerdoodle twist.
With its moist texture and cinnamon-sugar topping, this bread is perfect for any occasion.
Serve it as a dessert or enjoy it with your morning coffee for a comforting start to your day.
Remember to store any leftovers in an airtight container to maintain freshness.
Experiment with add-ins like nuts or chocolate chips for a personalized touch.
Happy baking!
Frequently Asked Questions
Can I Substitute Gluten-Free Flour for All-Purpose Flour?
You can substitute gluten-free flour for all-purpose flour. Use a 1:1 ratio with a gluten-free blend. Confirm it’s a blend designed for baking, as this will help maintain the texture. Check for doneness as usual.
Is There a Vegan Version of This Recipe?
You can create a vegan version by swapping butter with vegan margarine, eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and use coconut sugar instead of granulated. Follow the same preparation steps.
What Can I Use Instead of Pumpkin Puree?
Substitute pumpkin puree with equal parts mashed sweet potatoes or butternut squash for similar texture and taste. Confirm they’re cooked and pureed smoothly. Adjust spices if needed. These alternatives provide a delicious twist while maintaining moisture.
How Do I Make This Recipe Without Eggs?
Replace each egg with 1/4 cup unsweetened applesauce. Mix it with the butter and sugar until smooth. Follow the rest of the recipe steps as usual for delicious, moist bread with a perfect crumb.
Can I Use Brown Sugar Instead of Granulated Sugar?
Yes, you can substitute brown sugar for granulated sugar. Use equal amounts, 1 cup brown sugar. It adds moisture and a slight molasses flavor. Make certain you pack the brown sugar when measuring for accuracy in sweetness and texture.
Snickerdoodle Pumpkin Bread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
