Fluffy Snickerdoodle Pumpkin Bread Recipe for Fall Baking Joy

Culinary magic happens when classic snickerdoodle meets hearty pumpkin bread in this delightful autumn treat.

Warm spices dance through each slice, promising comfort on chilly afternoons.

Soft, moist textures blend cinnamon sugar with rich pumpkin goodness.

Baking this recipe feels like wrapping yourself in a cozy sweater.

Fragrant aromas will fill your kitchen with nostalgic memories.

Crisp edges and tender crumb create the perfect balance of sweetness.

Grab your mixing bowl and let’s bake something spectacular together!

Snickerdoodle Pumpkin Bread That’s Full of Spiced Sweetness

• Effortless Baking Delight: Whip up this snickerdoodle pumpkin bread with basic kitchen skills, perfect for bakers of all levels from beginners to seasoned pros.
• Seasonal Comfort Treat: Blend the warmth of cinnamon and pumpkin into one cozy quick bread that captures the essence of fall and brings instant comfort to your kitchen.
• Family-Friendly Crowd-Pleaser: Packed with familiar flavors and easy to make, this bread becomes an instant hit for breakfast, snack time, or dessert that everyone will love.
• Minimal Ingredient Magic: Create a delicious treat using common pantry staples without needing any fancy or hard-to-find ingredients, making it super convenient for spontaneous baking.

Snickerdoodle Pumpkin Bread Ingredient List

• All-Purpose Flour: Provides the base structure for the bread.
• Baking Soda: Helps the bread rise and become fluffy.
• Baking Powder: Adds extra leavening power.
• Salt: Enhances overall flavor.
• Ground Cinnamon: Adds warm, spicy flavor.
• Ground Nutmeg: Provides a subtle, aromatic touch.

• Butter: Creates richness and moisture.
• Granulated Sugar: Adds sweetness.
• Brown Sugar: Brings deep, caramel-like flavor.
• Pumpkin Puree: Adds moisture and classic fall taste.
• Eggs: Bind ingredients and provide structure.
• Vanilla Extract: Adds depth and warmth.

• Granulated Sugar, Ground Cinnamon: Creates a sweet, spicy crust on top of the bread.

Snickerdoodle Pumpkin Bread Baking Method

Step 1: Prep the Oven and Pan

Heat the oven to 350°F. Generously coat a loaf pan with butter or cooking spray to prevent sticking.

Step 2: Create the Dry Ingredient Blend

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg

Whisk everything together until perfectly blended.

Step 3: Cream the Butter and Sugars

• Softened butter
• Granulated sugar
• Brown sugar

Blend until the mixture becomes light, fluffy, and pale in color.

Step 4: Mix Wet Ingredients

• Pumpkin puree
• Eggs
• Vanilla extract

Blend thoroughly until all ingredients are smoothly incorporated.

Step 5: Combine Wet and Dry Mixtures

Slowly fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix.

Step 6: Prepare the Cinnamon Topping

• Granulated sugar
• Ground cinnamon

Step 7: Fill the Pan and Top

Pour the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly across the top.

Step 8: Bake to Perfection

Place the pan in the preheated oven. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center. The toothpick should come out clean.

Step 9: Cool and Serve

Let the bread rest in the pan for 10 minutes. Carefully transfer to a wire rack and allow to cool completely. Slice and enjoy the warm, fragrant goodness of your homemade snickerdoodle pumpkin bread!

Bread Tips for Moist Snickerdoodle Pumpkin Loaves

• Measure Ingredients Precisely: Use exact measurements to ensure the perfect balance of flavors and texture in your pumpkin bread.
• Room Temperature Matters: Let butter, eggs, and pumpkin puree sit at room temperature for easier mixing and a smoother batter.
• Avoid Overmixing: Stir the dry and wet ingredients just until combined to prevent a tough, dense bread.
• Check Doneness Carefully: Insert a toothpick in the center of the bread; if it comes out clean with a few moist crumbs, the bread is perfectly baked.
• Store Smartly: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3 days at room temperature.

Preserve Snickerdoodle Pumpkin Bread Easily

• Store cooled bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator, maintaining its moist texture and preventing it from drying out.
• Wrap the bread securely in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months, ensuring no air can penetrate to prevent freezer burn.
• Remove from freezer and let sit at room temperature for 2-3 hours, or overnight in the refrigerator. For quicker thawing, slice and microwave individual pieces for 15-20 seconds.
• Warm slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5-7 minutes to restore the bread's fresh-baked warmth and soft texture.

Snickerdoodle Pumpkin Bread Side Picks

• Warm Spiced Coffee Complement: Brew a robust medium-roast coffee with hints of cinnamon and nutmeg to mirror the bread's warm spice profile and enhance its complex flavors.
• Creamy Vanilla Chai Latte Pairing: Prepare a smooth chai latte with steamed milk and vanilla syrup that complements the pumpkin bread's sweet and comforting texture, creating a cozy autumn experience.
• Caramel Whipped Cream Topping: Dollop freshly whipped cream infused with a drizzle of caramel sauce on the side, adding a luxurious richness that elevates the bread's delicate spice notes and provides a delightful contrast in temperature and texture.
• Maple Butter Spread: Whip softened butter with pure maple syrup to create a decadent spread that intensifies the bread's autumnal warmth and adds a silky, indulgent layer of flavor.

Meatball Casserole Easy Versions

• Gluten-Free Pumpkin Bread: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for those with gluten sensitivities.
• Vegan Cinnamon Pumpkin Bread: Substitute butter with coconut oil, eggs with mashed banana or flax eggs, and use plant-based milk to create a dairy-free version.
• Healthier Low-Sugar Option: Reduce sugar content by using monk fruit sweetener or stevia, and add chopped nuts for extra protein and texture.
• Chocolate Chip Pumpkin Bread: Fold in dark chocolate chips to the batter for a rich, indulgent variation that adds extra sweetness and depth of flavor.

FAQs

• Can I make this bread gluten-free?

Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best texture and rise.

• Is pumpkin puree different from pumpkin pie filling?

Yes, pumpkin puree is pure cooked and mashed pumpkin, while pumpkin pie filling contains added sugars and spices. Always use pure pumpkin puree for this recipe.

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

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter, continue baking.

• Can I substitute the spices if I don't have them?

Use a pumpkin pie spice blend as a quick replacement for individual spices like cinnamon and nutmeg, which will maintain the warm, seasonal flavor profile.

Snickerdoodle Pumpkin Bread Recipe

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4.5 from 29 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Warm, spiced Snickerdoodle Pumpkin Bread delivers autumn comfort in every slice. Cinnamon-sugar swirls and rich pumpkin create a delightful seasonal treat you can savor with morning coffee or afternoon tea.

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Ingredients

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Main Ingredients:

• 1 1/2 cups pumpkin puree
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup vegetable oil

Sweeteners:

• 1 cup granulated sugar
• 1/2 cup brown sugar

Spices and Leavening Agents:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Topping:

• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon

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Instructions

1. Harmonize the oven temperature to 350°F and tenderly coat a standard loaf vessel with a light protective layer of grease.
2. In a spacious mixing basin, delicately whisk together the foundational dry elements: flour, leavening agents, warm spices, cream of tartar, and subtle salt crystals.
3. Create a vibrant wet mixture in a companion bowl, gently blending granulated and brown sugars with eggs, velvety pumpkin puree, liquid gold (oil), and aromatic vanilla until achieving a silky, uniform consistency.
4. Gradually cascade the dry ingredient ensemble into the liquid landscape, folding with minimal agitation to preserve the bread’s tender architecture.
5. Transfer the luxurious batter into the prepared loaf sanctuary, artfully dusting the surface with a lavish sprinkle of cinnamon-sugar crystalline topping.
6. Nestle the pan into the preheated oven’s warm embrace, allowing the bread to transform for 50-60 minutes until a slender wooden probe emerges pristine and clean.
7. Allow the freshly baked treasure to rest and settle within its pan for a brief ten-minute interlude before gracefully migrating to a cooling rack, where it can complete its textural refinement.

Notes

• Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring similar texture and taste.
• Use coconut oil or applesauce as healthier alternatives to vegetable oil to reduce overall fat content.
• For enhanced moisture, add extra pumpkin puree or mix in Greek yogurt, preventing dry bread texture.
• Create dairy-free version by using plant-based egg replacer and almond milk instead of traditional eggs and dairy ingredients.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 211
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 33 mg