why make this recipe
Ultimate Snickerdoodle Pumpkin Bread combines two favorite flavors: pumpkin and snickerdoodle cookies. This recipe is perfect for fall or any time you crave something cozy and delicious. The soft, moist bread has a warm cinnamon flavor, and the cinnamon-sugar topping adds a lovely sweetness. It’s easy to make and treats everyone will love!
how to make Ultimate Snickerdoodle Pumpkin Bread
Ingredients:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then lightly dust with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream the softened butter with both granulated sugar and brown sugar until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- In a small bowl, mix together the 1/4 cup sugar and 1 tablespoon cinnamon for the topping.
- Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar topping evenly over the surface.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
how to serve Ultimate Snickerdoodle Pumpkin Bread
You can serve this bread warm or at room temperature. It pairs well with a cup of coffee or tea. For a special treat, enjoy a slice with a pat of butter or a drizzle of cream cheese frosting.
how to store Ultimate Snickerdoodle Pumpkin Bread
Store the bread in an airtight container at room temperature for up to 3 days. You can also wrap it in plastic wrap and place it in the fridge for up to a week. If you want to keep it longer, it can be frozen for up to 3 months. Just make sure to wrap it tightly before freezing.
tips to make Ultimate Snickerdoodle Pumpkin Bread
- Make sure your butter is softened at room temperature for easier mixing.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife for the best results.
- If you like your bread sweeter, feel free to increase the amount of granulated sugar in the batter.
- For extra flavor, add some chopped nuts or chocolate chips to the batter.
variation
You can try adding different spices or nuts to customize the flavor. For an extra touch, consider folding in chocolate chips or using walnut pieces for a nice crunch.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use plain pumpkin puree. Pumpkin pie filling contains added spices and sugars, which can affect the final taste.
2. Can I make this recipe without eggs?
Yes! You can substitute each egg with 1/4 cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
3. How can I tell when the bread is done?
Insert a toothpick in the center of the loaf. If it comes out with a few moist crumbs, the bread is ready. If the batter sticks to the toothpick, bake for a few more minutes.