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Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

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Indulge in the comforting flavors of Snickerdoodle Pumpkin Bread, a delightful fusion of autumn spices and sweet cinnamon sugar. This moist and tender loaf is perfect for any occasion—whether enjoyed with morning coffee, served as a charming dessert, or gifted to friends. With its easy-to-follow steps and accessible ingredients, this recipe is suitable for bakers of all levels.

Ingredients

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  • 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
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
  3. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in pumpkin puree and vanilla extract until combined.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Prepare the cinnamon-sugar topping by combining granulated sugar and ground cinnamon in a small bowl.
  7. Layer half of the batter in the prepared loaf pan and sprinkle with half of the cinnamon-sugar mixture. Pour the remaining batter on top and sprinkle with the rest of the topping.
  8. Swirl through the batter gently using a knife for a marbled effect.
  9. Bake for 50–60 minutes or until a toothpick comes out clean from the center.
  10. Cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.

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