Snickerdoodle Pumpkin Bread combines the best of both worlds—soft, spiced pumpkin bread with a sweet cinnamon sugar crust reminiscent of snickerdoodle cookies. This cozy treat is perfect for fall, but delicious enough to enjoy year-round. It’s simple to make and fills your home with the comforting aromas of cinnamon, nutmeg, and pumpkin. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Pumpkin 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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Prepare the Pumpkin Bread Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Add Cinnamon Sugar Topping and Bake
- Prepare Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Pour Batter into Pan: Pour the pumpkin bread batter into the prepared loaf pan. Smooth the top with a spatula.
- Add Topping: Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the loaf with aluminum foil during the last 15 minutes of baking.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cook’s Notes and Tips
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Check for Doneness: Every oven is different, so start checking for doneness at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations
- Chocolate Chip Pumpkin Bread: Stir in 1/2 cup of chocolate chips to the batter for a sweet chocolate twist.
- Pecan Pumpkin Bread: Add 1/2 cup of chopped pecans for added crunch and nutty flavor.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make this bread gluten-free.
Serving Suggestions
- Warm with Butter: Serve slices warm with a pat of butter for a comforting treat.
- Cream Cheese Spread: Pair with a spread of cream cheese for extra richness.
- Tea or Coffee: Enjoy with a hot cup of tea or coffee for the perfect fall breakfast or afternoon snack.
Frequently Asked Questions (FAQs)
Can I Make This Bread Ahead of Time?
Yes, you can make this bread ahead of time. It keeps well at room temperature for a few days or can be refrigerated for longer storage. The flavors even deepen after a day or two.
Can I Freeze Snickerdoodle Pumpkin Bread?
Yes, you can freeze this bread. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Use Pumpkin Pie Spice Instead of Individual Spices?
Yes, you can substitute the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of pumpkin pie spice if you prefer.
What Type of Milk Should I Use?
You can use any type of milk, including dairy or non-dairy options like almond or oat milk. They all work well in this recipe.
Can I Use Whole Wheat Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a slightly denser texture and added nutrition.
Snickerdoodle Pumpkin Bread is the ultimate fall treat, combining the warm spices of pumpkin bread with the sweet crunch of a snickerdoodle topping. Perfect for breakfast, dessert, or a cozy snack, this bread is sure to be a hit with everyone who tries it. Whether you enjoy it warm with butter or with a cup of coffee, it’s a comforting and delicious addition to your baking repertoire. Gather your ingredients, bake, and enjoy this sweet and spiced delight!
