Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread combines the warm flavors of cinnamon, nutmeg, and pumpkin into a delightful loaf that’s perfect for any occasion. Whether you’re hosting a fall gathering, enjoying a cozy breakfast, or simply indulging in a sweet treat, this recipe stands out for its easy preparation and comforting taste. The blend of spices and the soft texture will make it a favorite among family and friends.

Why You’ll Love This Recipe

• Simple to Make: This Snickerdoodle Pumpkin Bread requires just a few common ingredients and straightforward steps, making it accessible for bakers of all levels.
• Deliciously Flavorful: The combination of pumpkin and spices creates an irresistible flavor profile that’s perfect for autumn.
• Versatile Serving Options: Enjoy it as a breakfast treat, snack, or dessert. It pairs well with coffee or tea!
• Great for Sharing: Slice it up to share with friends or family at gatherings; everyone will love this tasty bread!

Tools and Preparation

Before you start baking your Snickerdoodle Pumpkin Bread, it’s essential to have the right tools on hand. These will help ensure your recipe turns out perfectly.

Essential Tools and Equipment

• 9×5-inch loaf pan
• Mixing bowls (medium and large)
• Whisk
• Electric mixer (optional)
• Measuring cups and spoons

Importance of Each Tool

• Loaf Pan: A good quality loaf pan ensures even baking and helps maintain the shape of your bread.
• Mixing Bowls: Using separate bowls for dry and wet ingredients prevents clumping and allows for better mixing.
• Whisk: An effective whisk helps combine dry ingredients thoroughly, ensuring even distribution of flavors.

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

How to Make Snickerdoodle Pumpkin Bread

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the following:
* All-purpose flour
* Baking powder
* Baking soda
* Salt
* Ground cinnamon
* Ground nutmeg
* Ground ginger

Set this mixture aside as you prepare the wet ingredients.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together:
* Softened butter
* Granulated sugar
* Brown sugar

Beat until light and fluffy. Then add in the eggs one at a time, mixing well after each addition.

Step 4: Add Pumpkin and Vanilla

Stir in:
* Pumpkin puree
* Vanilla extract

Mix until everything is well combined.

Step 5: Mix in Dry Ingredients

Gradually add the reserved dry ingredients to the wet mixture. Stir until just combined; be careful not to overmix.

Step 6: Prepare the Cinnamon-Sugar Topping

In a small bowl, combine:
* Granulated sugar
* Ground cinnamon

This will create your delicious topping.

Step 7: Layer the Batter

Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over it. Pour in the remaining batter and top with the rest of the cinnamon-sugar mixture.

Step 8: Swirl the Topping

Using a knife, gently swirl through the batter to create a marbled effect without fully mixing it.

Step 9: Bake

Bake in your preheated oven for about 50–60 minutes. Check if done by inserting a toothpick into the center; it should come out clean.

Step 10: Cool and Serve

Allow your bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing. Enjoy this delightful Snickerdoodle Pumpkin Bread!

How to Serve Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread is a delightful treat that can be enjoyed in various ways. Whether for breakfast, dessert, or as a snack, there are plenty of serving suggestions to enhance its flavor.

Pair with Coffee or Tea

• Enjoy a slice of Snickerdoodle Pumpkin Bread with your morning coffee or afternoon tea for a cozy experience.

Add Whipped Cream

• Top your slice with a dollop of whipped cream for an extra creamy and sweet layer that complements the spices.

Serve Warm with Butter

• Lightly toast the bread and spread some butter on top for a warm and comforting option.

Create a Dessert Sandwich

• Use two slices to make a dessert sandwich filled with cream cheese frosting or your favorite spread for an indulgent treat.

Garnish with Nuts

• Sprinkle chopped pecans or walnuts on top before serving for added crunch and flavor.

How to Perfect Snickerdoodle Pumpkin Bread

Perfecting your Snickerdoodle Pumpkin Bread is easy with these helpful tips. Follow these guidelines to ensure a moist and flavorful loaf every time.

• Use Fresh Spices: Ensure your ground spices are fresh for the best flavor. Old spices can lose their potency over time.
• Check Doneness: Insert a toothpick into the center; it should come out clean when done. This ensures the bread is baked perfectly without being dry.
• Don’t Overmix: Stir the batter until just combined. Overmixing can lead to dense bread.
• Cool Properly: Allow the bread to cool in the pan before transferring it to a wire rack. This helps maintain its moisture.

Best Side Dishes for Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread pairs well with several side dishes that complement its flavors. Here are some great options to consider:

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness, balancing the sweetness of the bread.
2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy and crunchy side that contrasts beautifully.
3. Chai-Spiced Oatmeal: A warm bowl of oatmeal flavored with chai spices brings out similar nutty notes as the bread.
4. Cheese Board: Include mild cheeses like brie or goat cheese alongside crackers for a savory touch.
5. Apple Cider: Serve warm apple cider for cozy fall vibes that match perfectly with pumpkin flavors.
6. Nut Mix: A simple mix of roasted nuts provides crunchiness and protein, making it an excellent snack alongside your bread.

Common Mistakes to Avoid

Baking can be tricky, and a few common mistakes can lead to less-than-perfect Snickerdoodle Pumpkin Bread. Here are some pitfalls to watch out for:

• Incorrect Measuring: Using too much or too little flour can affect the texture. Always use a kitchen scale or spoon the flour into the measuring cup and level it off with a knife.
• Overmixing the Batter: Mixing too much can make the bread tough. Stir until just combined to keep your Snickerdoodle Pumpkin Bread light and fluffy.
• Using Pumpkin Pie Filling Instead of Puree: Pumpkin pie filling has added spices and sugars that alter the recipe. Make sure to use plain pumpkin puree for the best flavor.
• Skipping the Cinnamon-Sugar Topping: This topping adds essential flavor. Don’t forget to sprinkle it generously between layers and on top before baking.
• Not Swirling Properly: A good swirl creates that beautiful marbled effect. Use a knife gently; too much mixing will blend the layers instead of highlighting them.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container: This keeps your Snickerdoodle Pumpkin Bread fresh for up to 5 days.
• Place parchment paper between slices: This prevents sticking, making it easy to grab a piece whenever you want.

Freezing Snickerdoodle Pumpkin Bread

• Wrap securely: Use plastic wrap followed by aluminum foil for optimal protection against freezer burn.
• Freeze for up to 3 months: Label with the date so you remember when you made it.

Reheating Snickerdoodle Pumpkin Bread

• Oven: Preheat to 350°F (175°C) and wrap in foil. Heat for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 15-30 seconds, depending on thickness.
• Stovetop: Place slices in a pan over low heat, covering with a lid for even warmth, about 2-3 minutes per side.

Frequently Asked Questions

Here are some common questions about Snickerdoodle Pumpkin Bread.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may result in a denser texture. Consider using half all-purpose and half whole wheat for better results.

How do I know when my Snickerdoodle Pumpkin Bread is done?

Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your bread is ready!

Can I substitute butter with oil in this recipe?

Yes, you can replace butter with an equal amount of vegetable oil or melted coconut oil, but this may slightly change the flavor and texture.

What makes Snickerdoodle Pumpkin Bread different from regular pumpkin bread?

The signature cinnamon-sugar topping gives Snickerdoodle Pumpkin Bread its unique twist, providing extra sweetness and spice that enhances its flavor.

Final Thoughts

Snickerdoodle Pumpkin Bread is not just delicious; it’s also versatile enough for breakfast or dessert. You can customize it by adding nuts or chocolate chips for extra texture. Give this recipe a try; your family will love it!

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Snickerdoodle Pumpkin Bread

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• Author: Saphira
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Snickerdoodle Pumpkin Bread is a delightful fusion of warm spices and pumpkin, making it an irresistible treat for any occasion. This moist loaf is infused with the comforting flavors of cinnamon and nutmeg, complemented by a sweet cinnamon-sugar topping that adds a crunchy finish. Perfect for breakfast, an afternoon snack, or as a dessert to share with friends and family, this easy-to-follow recipe ensures you can whip up this seasonal favorite in no time. Enjoy it fresh out of the oven or toasted with butter for an extra indulgent experience.

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Ingredients

Scale 1x2x3x

• 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 (for topping)
• 1 tablespoon ground cinnamon (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining with parchment paper.
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 fully combined.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. For the topping, mix granulated sugar and cinnamon in a small bowl.
7. Pour half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter on top and finish with the rest of the topping.
8. Use a knife to gently swirl through the batter for a marbled effect.
9. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 185
• Sugar: 12g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg