Imagine the comforting aroma of cinnamon and pumpkin wafting through your kitchen as you bake this Pumpkin Snickerdoodle Bread.
This delightful treat is incredibly easy to make, offering a warm and cozy indulgence perfect for any occasion.
As the ingredients blend together, they transform into a moist, spiced loaf with a delectable cinnamon-sugar crust.
Let’s bring this delightful bread to life and enjoy its comforting flavors with every bite!
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 1/2 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
- 1/4 cup granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Snickerdoodle Bread, follow this timeline:
- Reading and Preparation Time (10 minutes):
- Spend a few minutes reading the entire recipe and gathering all ingredients and equipment.
- Confirm that your butter and eggs are at room temperature.
- Prep Time (15 minutes):
- Preheat your oven to 350°F (175°C) and lightly grease the loaf pan.
- In the mixing bowl, cream together 1 cup of sugar and butter until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in the pumpkin puree until fully combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble and Pre-bake Setup (5 minutes):
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon, then sprinkle evenly over the batter.
- Cook Time (50 minutes):
- Bake in the preheated oven. Use this time to clean up your workspace and wash any used utensils and bowls.
- Check the bread by inserting a toothpick into the center; it should come out clean when done.
- Resting Time (20 minutes):
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely for an additional 10 minutes.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
In a mixing bowl, cream together 1 cup of sugar and butter until light and fluffy.
Add vanilla extract and eggs to the bowl, one at a time, mixing well after each addition.
Stir in the pumpkin puree until fully combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon, then sprinkle evenly over the batter.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Serving Tips
- Warm Cup of Coffee: Pair the bread with a hot cup of coffee to complement the warm spices in the bread.
- Vanilla Ice Cream: Serve a slice with a scoop of vanilla ice cream for a delightful contrast of warm and cold.
- Whipped Cream: Top with a dollop of whipped cream to add a light, creamy texture.
- Hot Apple Cider: Enjoy alongside a mug of hot apple cider for a cozy, autumnal experience.
- Fresh Fruit: Add a side of fresh fruit, like sliced apples or pears, to enhance the seasonal flavors.
Storage
To store Pumpkin Snickerdoodle Bread, wrap it tightly in plastic wrap or place it in an airtight container.
Keep it at room temperature for up to three days or refrigerate for longer freshness.
Freezing
To freeze Pumpkin Snickerdoodle Bread, wrap it tightly in plastic wrap and aluminum foil.
Alternatively, use an airtight container.
Label with the date.
Consume within three months for ideal freshness.
Reheating
For reheating Pumpkin Snickerdoodle Bread, wrap slices in foil and warm in a preheated oven at 300°F for 10 minutes.
Alternatively, microwave each slice for 15-20 seconds.
Final Thoughts
Pumpkin Snickerdoodle Bread is a delightful dessert that combines the rich flavors of pumpkin with the classic snickerdoodle spice.
This bread is perfect for autumn gatherings or as a comforting treat on a chilly day.
The recipe is straightforward, requiring only 15 minutes of prep time and 50 minutes in the oven.
Make sure to let it rest for 20 minutes before slicing. Enjoy the warm aroma that fills your kitchen as it bakes.
Remember to store any leftovers in an airtight container to keep the bread moist.
If you’re a fan of cinnamon, consider adding a bit more to the topping for an extra burst of flavor. Happy baking!
Frequently Asked Questions
Can I Substitute the All-Purpose Flour With a Gluten-Free Alternative?
Yes, you can substitute all-purpose flour with a gluten-free alternative. Use a 1:1 gluten-free baking blend. Confirm it’s a mix with xanthan gum for structure. Sift thoroughly for even distribution. Bake as directed. Enjoy!
What Adjustments Should I Make for High-Altitude Baking?
Increase oven temperature to 375°F. Reduce sugar by 1-2 tablespoons. Decrease baking soda to 3/4 teaspoon. Add 1-2 tablespoons extra flour. Check for doneness 5 minutes sooner. Adjustments prevent dryness and guarantee proper rise.
Can I Use Fresh Pumpkin Puree Instead of Canned?
You can replace canned pumpkin puree with fresh. Make certain it’s well-cooked, pureed until smooth, and drained of excess moisture. Measure precisely, using the same quantity as canned. Fresh puree might alter texture; adjust baking time if necessary.
How Can I Make This Bread Vegan?
Replace eggs with flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water). Use plant-based butter. Substitute canned pumpkin with fresh, if desired. Confirm vanilla extract and sugar are vegan. Bake as directed.
Is It Possible to Add Nuts or Chocolate Chips to the Batter?
Yes, you can add nuts or chocolate chips. Gently fold 1/2 cup chopped nuts or chocolate chips into the batter after mixing the dry ingredients. Safeguard even distribution for consistent texture and flavor throughout the bread.
Pumpkin Snickerdoodle Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 1/2 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
- 1/4 cup granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a mixing bowl, cream together 1 cup of sugar and butter until light and fluffy.
- Add vanilla extract and eggs to the bowl, one at a time, mixing well after each addition.
- Stir in the pumpkin puree until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon, then sprinkle evenly over the batter.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
