Snickerdoodle Pumpkin Bread – Easy Fall Recipe

Introduction

Snickerdoodle Pumpkin Bread is the ultimate fusion of two beloved flavors. This moist, spiced pumpkin bread is topped with a sweet, cinnamon-sugar crust reminiscent of the classic snickerdoodle cookie. Perfect for fall mornings or holiday gatherings, this bread pairs wonderfully with coffee or tea.

Whether you’re baking for your family, friends, or simply indulging your sweet tooth, this recipe is sure to become a seasonal favorite. Its comforting aroma and rich, spiced flavors make it the perfect treat for crisp autumn days.

Recipe

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp baking powder
• ½ tsp salt
• 1 cup pumpkin puree
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Cinnamon-Sugar Topping:

• 2 tbsp granulated sugar
• 1 tsp cinnamon

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt. Set aside.
3. In a large bowl, mix pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. In a small bowl, mix the topping ingredients (sugar and cinnamon) and sprinkle over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Calories: 245 kcal

Variations

• Chocolate Twist: Add ½ cup of chocolate chips to the batter for a sweet surprise.
• Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for added texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Reheating: Warm slices in the microwave for 15-20 seconds or toast lightly for a crispy edge.

10 FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, simply roast and puree fresh pumpkin for a homemade substitute.

2. Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without significantly affecting the texture.

3. Is it necessary to use cinnamon in the topping?
Cinnamon is key to the snickerdoodle flavor, but you can experiment with nutmeg or allspice.

4. Can I freeze Snickerdoodle Pumpkin Bread?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.

5. What can I use instead of butter?
Swap butter for an equal amount of coconut oil or vegetable oil.

6. Can I make this bread vegan?
Yes, replace eggs with flax eggs and use plant-based butter.

7. What’s the best way to check if the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

8. Can I add frosting to this bread?
Yes, a cream cheese glaze would pair beautifully with this bread.

9. Is this bread suitable for kids?
Absolutely! It’s a sweet, flavorful treat kids will enjoy.

10. Can I double the recipe?
Yes, double all ingredients and bake in two loaf pans or adjust the baking time for a larger pan.

Conclusion

Snickerdoodle Pumpkin Bread combines the best of fall flavors into one irresistible loaf. Its soft, moist texture, topped with a cinnamon-sugar crust, makes it a delightful addition to your baking repertoire. Whether for breakfast, a snack, or dessert, this bread is sure to please every palate. Bake it today and savor the comforting taste of autumn!