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Snickerdoodle Pumpkin Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Category Breakfast, Dessert
Cuisine American
Servings 12 SLICES
Calories 250 kcal
Print Recipe

Description

This Snickerdoodle Pumpkin Bread is a delightful twist on a fall classic, blending the rich flavors of pumpkin with the sweet, cinnamon-sugar goodness of snickerdoodle cookies. The bread is incredibly moist, fragrant with autumn spices, and features a sugary, cinnamon swirl throughout. It's perfect for breakfast, a snack, or as a holiday treat!

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 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 pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until creamy and light in color, about 2-3 minutes.
  4. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture, beating until fully incorporated.
  5. Gradually mix in the dry ingredients, alternating with the sour cream (or yogurt), starting and ending with the dry ingredients. Stir until just combined.
  6. In a small bowl, combine the brown sugar and cinnamon.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter and top with the rest of the cinnamon-sugar mixture.
  8. Use a knife or skewer to swirl the cinnamon-sugar through the batter for a marbled effect.
  9. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • You can substitute the sour cream with Greek yogurt if you prefer a tangier flavor.
  • This bread freezes well! Wrap it tightly in plastic wrap or foil, and store it in a freezer-safe bag for up to 2 months.
  • For extra flavor, add chopped walnuts or pecans to the batter before baking.
  • Try drizzling a bit of cream cheese glaze on top for an even richer treat!
Nutrition Information:
  • Calories: 250 per slice
  • Fat: 12g
  • Carbohydrates: 34g
  • Protein: 3g