Cozy Pumpkin Bread with Snickerdoodle Streusel Recipe for Fall Bliss

My recent obsession with pumpkin bread featuring a snickerdoodle streusel has completely transformed my weekend baking routine.

Sweet cinnamon aromas drift through my kitchen, creating an irresistible atmosphere.

Seasonal ingredients come together in a delightful dance of flavors that surprise and delight.

Warm spices mingle with soft, tender crumb, promising a memorable treat for anyone who loves comfort baking.

Crisp fall mornings deserve something special straight from the oven.

Unexpected twists on classic recipes make baking an adventure worth savoring.

Snickerdoodle Streusel Pumpkin Bread Ingredients

• All-Purpose Flour: Fine base for creating a soft bread texture.
• Ground Cinnamon: Warm spice that enhances pumpkin flavor.
• Ground Nutmeg: Aromatic spice that complements pumpkin.
• Baking Soda: Helps bread rise and become light.

• Pumpkin Puree: Smooth, rich base that adds moisture and autumn flavor.
• Granulated Sugar: Sweetens the bread.
• Brown Sugar: Provides deep, caramel-like sweetness.
• Eggs: Bind ingredients and create structure.
• Vegetable Oil: Keeps bread moist and tender.

• Sugar, Cinnamon: Sweet and spicy crumbly layer.
• Cold Butter: Creates crumbly texture for streusel.

Pumpkin Bread with Snickerdoodle Streusel How to Make It

Step 1: Fire Up the Oven

Set your oven to a toasty 350°F. Grab your loaf pan and give it a generous coating of grease or line it with parchment paper to prevent any sticky situations.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Ground cinnamon
• Nutmeg
• Baking soda

Mix until everything looks evenly distributed and fluffy.

Step 3: Combine Wet Ingredients

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil

Blend until the ingredients dance together seamlessly.

Step 4: Marry Wet and Dry

Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined – don’t overmix or you’ll create a tough bread.

Step 5: Prepare the Bread Base

Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly, creating a smooth surface.

Step 6: Craft the Snickerdoodle Streusel

• Sugar
• Cinnamon
• Cold butter

Work the ingredients until they resemble coarse, delightful crumbs.

Step 7: Top and Decorate

Sprinkle the streusel generously over the bread batter, ensuring an even coverage.

Step 8: Bake to Perfection

Slide the pan into the preheated oven. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

Let the bread rest in the pan for 10 minutes. Transfer to a wire rack and allow it to cool completely before slicing and enjoying your magnificent creation.

Streusel Tips for Pumpkin Snickerdoodle Bread

• Prevent Dry Bread: Add an extra tablespoon of pumpkin puree or a splash of milk to ensure a moist, tender texture that doesn't crumble when sliced.
• Master Streusel Technique: Keep butter super cold and use your fingertips to create perfect crumbly streusel that will brown beautifully without melting too quickly.
• Quick Gluten-Free Swap: Replace wheat flour with a 1:1 gluten-free baking blend to make this recipe friendly for those with wheat sensitivities.
• Enhance Flavor Depth: Toast ground spices like cinnamon and nutmeg in a dry pan for 30 seconds before adding to intensify their warm, rich aromatics.
• Storage Secret: Wrap cooled bread tightly in plastic wrap and refrigerate for up to 5 days, or freeze for 3 months to maintain maximum freshness and flavor.

Pumpkin Bread With Streusel How to Store It Well

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator. Keep in an airtight container to maintain moisture and prevent absorbing other flavors.
• Wrap the bread securely in plastic wrap, then in freezer-safe bag or aluminum foil. Freeze for up to 3 months. Label with date and contents.
• Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, unwrap and microwave in 15-second intervals until warmed through.
• Warm individual slices in toaster oven at 300°F for 3-5 minutes. For microwave, heat 10-15 seconds to restore softness without drying out the bread.

Snickerdoodle Pumpkin Bread Companions

• Pair Warm Spiced Coffee: Brew a rich, aromatic medium-roast coffee with cinnamon and nutmeg notes to complement the bread's warm spices and pumpkin flavor.
• Drizzle Caramel Cream Cheese Glaze: Create a sweet, tangy glaze by mixing softened cream cheese, powdered sugar, and a touch of caramel sauce to enhance the bread's richness.
• Match Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside a slice of bread to provide a cool, smooth contrast to the warm, spiced pumpkin dessert.
• Enjoy Spiced Chai Latte: Prepare a smooth chai latte with steamed milk and classic chai spices that mirror the bread's cinnamon and nutmeg undertones.

Pumpkin Bread with Snickerdoodle Streusel Twists

• Gluten-Free Pumpkin Bread: Replace wheat flour with a blend of almond flour and gluten-free all-purpose flour for a celiac-friendly version.
• Vegan Pumpkin Bread: Swap eggs with mashed banana or flax eggs, use coconut oil instead of vegetable oil, and ensure plant-based sugar.
• Protein-Packed Pumpkin Bread: Add protein powder to the dry ingredients and include chopped nuts or seeds in the streusel for extra nutrition.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of granulated sugar, and reduce overall sugar content while maintaining moistness.

FAQs

• Can I substitute pumpkin puree with fresh pumpkin?

Yes, you can use homemade pumpkin puree. Roast and blend a sugar pumpkin, then strain excess moisture to achieve the right consistency for the recipe.

• Is this recipe good for breakfast or dessert?

This pumpkin bread works perfectly for both! Enjoy it as a morning treat with coffee or as a sweet dessert after meals.

• How do I know if my pumpkin bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean with no wet batter, the bread is done. The top should also be golden brown and slightly firm to touch.

• What makes the snickerdoodle streusel unique?

The streusel combines classic snickerdoodle flavors of sugar and cinnamon with a crumbly texture that adds a delightful crunch and extra sweetness to the pumpkin bread.

Bread That Combines Pumpkin Flavor with Snickerdoodle Crunch

• Celebrate Seasonal Comfort: Dive into a warm, cozy slice of fall-inspired goodness that wraps you in pure comfort with its rich pumpkin flavor and irresistible cinnamon streusel topping.
• Foolproof Baking Magic: Enjoy a beginner-friendly recipe that requires minimal baking skills, with simple mixing and straightforward steps that guarantee a delicious result every single time.
• Crowd-Pleasing Dessert Delight: Perfect for family gatherings, potlucks, or weekend treats, this pumpkin bread brings everyone together with its crowd-pleasing combination of sweet pumpkin and classic snickerdoodle crunch.
• Versatile Treat Anytime: Enjoy as a breakfast companion, afternoon snack, or elegant dessert that seamlessly transitions between different meal occasions with its irresistible homemade charm.

Pumpkin Bread With Snickerdoodle Streusel Recipe

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4.5 from 18 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Warm Pumpkin Bread with Snickerdoodle Streusel blends autumn’s cinnamon-spiced comfort with a delightful twist of sweet crumble. Seasonal baking reaches new heights when familiar flavors dance together, creating a memorable treat you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 2 large eggs
• 1/2 cup (120 ml) pumpkin puree
• 1/4 cup (60 ml) vegetable oil

Sugars and Sweeteners:

• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) brown sugar

Spices and Leavening:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda

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Instructions

1. Preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment paper for effortless bread removal.
2. Sift together the dry ingredients – flour, aromatic spices, and leavening agent – ensuring a uniform mixture that will create a light, tender crumb.
3. Whisk the wet components – velvety pumpkin puree, golden sugars, farm-fresh eggs, and silky vegetable oil – until the mixture transforms into a harmonious, glossy blend.
4. Gently fold the dry ingredients into the pumpkin mixture, using delicate strokes to prevent overworking the batter, which could result in a dense loaf.
5. Transfer the lustrous batter into the prepared pan, smoothing the surface with a spatula to create an even distribution.
6. Craft the snickerdoodle streusel by combining granulated sugar, fragrant cinnamon, and chilled butter, working the ingredients until they resemble coarse, crumbly sand.
7. Lavishly scatter the streusel across the pumpkin batter, creating a textural topping that will caramelize during baking.
8. Slide the pan into the preheated oven and bake for 45-50 minutes, rotating midway to ensure uniform browning, until a slender skewer emerges clean when inserted into the bread’s center.
9. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack, permitting it to cool completely and develop its full, rich flavor profile.

Notes

• Swap vegetable oil with unsweetened applesauce for a lighter, healthier version that reduces overall fat content while maintaining moisture.
• Enhance flavor complexity by toasting ground nutmeg and cinnamon briefly before mixing into dry ingredients, which releases deeper, more aromatic notes.
• Create gluten-free adaptation by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender texture and delicious taste.
• Prevent streusel from sinking by coating cold butter pieces in a light dusting of flour before mixing, which helps them stay suspended during baking.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 190
• Sugar: 15 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg