Irresistible Snickerdoodle Pumpkin Bread Recipe for Fall Baking

There’s something magical about the aroma of freshly baked Snickerdoodle Pumpkin Bread wafting through your kitchen. It’s a cozy embrace on a chilly fall day, with scents of cinnamon and nutmeg swirling together, beckoning you to dive in. Just imagining that delightful mashup of flavors brings a smile to my face. This delightful bread is the kind of treat that not only satisfies your sweet tooth but also evokes warm memories of family gatherings and holiday celebrations. It’s perfect for breakfast, a snack, or even dessert, making it a superstar in the world of fall baking.

If you’re anything like me, you’re always on the lookout for easy yet impressive recipes to share with friends and family. Trust me when I say that this Snickerdoodle Pumpkin Bread will have everyone raving, asking for seconds, and maybe even fighting over the last slice. You’ll want to bake it for every occasion because who can resist that comforting blend of soft pumpkin, sweet sugar, and a hint of spice?

Ingredients for Snickerdoodle Pumpkin Bread

Here’s what you’ll need to make this delicious Snickerdoodle Pumpkin Bread:

2 large eggs – Essential for binding and adding moisture to the bread, making it light and fluffy.

1 cup granulated sugar – This sweetener helps to balance the spices and adds the ideal level of sweetness.

1/4 cup vegetable oil – Adds moisture and richness; you can substitute with applesauce for a healthier option.

1/4 cup room temperature unsalted butter – A must for flavor; allows the bread to have that delicious buttery taste we crave.

1 cup canned pumpkin puree – Not pie filling; this is the core ingredient giving the bread its rich texture and flavor.

1 tsp vanilla extract – Adds depth and enhances all the flavors beautifully.

1 tsp baking powder – Vital for leavening the bread and ensuring it rises perfectly.

1/2 tsp salt – A pinch enhances flavors; it’s crucial for balancing the sweetness.

1 1/2 cups all-purpose flour – This forms the base of the bread, giving it structure and texture.

1/3 cup unsalted butter, melted (for coating) – Brushing this on gives the bread a heavenly buttery crust.

1/4 cup granulated sugar (for coating) – Coating the bread brings an extra touch of sweetness.

1/4 cup light brown sugar (for coating) – Adds a lovely caramel note to the topping.

1/2 tsp cinnamon (for coating) – The magic spice that ties everything together, making it aromatic and comforting.

How to Make Snickerdoodle Pumpkin Bread

Follow these simple steps to prepare this delicious Snickerdoodle Pumpkin Bread:

Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Lightly spray a standard loaf pan with non-stick spray, then line it with parchment paper for easy removal after baking.

Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the two eggs until they are well combined. Add in the granulated sugar and continue whisking until mixed. Next, blend in the vegetable oil and softened butter until smooth. Finally, add the pumpkin puree and vanilla extract, mixing until completely creamy and well combined.

Step 3: Combine Dry Ingredients
Now, whisk in the baking powder and salt into the pumpkin mixture. After that, slowly fold in the all-purpose flour until just combined, being careful not to overmix as this could make your bread dense.

Step 4: Bake the Bread
Pour the luscious batter into the prepared loaf pan, spreading it out evenly. Place the pan in your preheated oven and bake for 45-50 minutes. It’s ready when a toothpick inserted into the center comes out clean, without wet batter clinging to it.

Step 5: Cool and Coat
Once baked, let your masterpiece cool in the pan for about 10 minutes. Carefully remove it from the pan and brush the warm bread with melted butter.

Step 6: Sprinkle the Cinnamon Sugar
In a small bowl, combine granulated sugar, light brown sugar, and cinnamon for the final flair. Liberally coat the warm bread with this sweet mixture, ensuring every inch is covered for that heavenly snickerdoodle finish.

Slice and serve this delightful Snickerdoodle Pumpkin Bread warm or at room temperature. You may want to double the recipe because this treat disappears fast! Enjoy it with a cup of coffee or tea and revel in the fabulous flavors of fall.

With these steps, you’ve just mastered a classic twist on a cookie favorite that everyone will love. So, roll up your sleeves, channel your inner baker, and treat yourself and your loved ones to this fall masterpiece!

Perfecting Snickerdoodle Pumpkin Bread Cooking Process

Start by preheating your oven and preparing your loaf pan. Mix the wet ingredients together first for a smooth batter, and then gently fold in the dry ingredients to avoid over-mixing. This method ensures a tender and fluffy bread.

Add Your Touch to Snickerdoodle Pumpkin Bread

Feel free to swap the vegetable oil for melted coconut oil or try brown sugar instead of granulated sugar for a richer flavor. You can also add chopped nuts, chocolate chips, or even a swirl of cream cheese for a delightful surprise.

Storing & Reheating Snickerdoodle Pumpkin Bread

Store your leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week. To reheat, simply pop a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F.

Making this bread takes me back to those cozy autumn evenings when my family gathered around the table, eagerly awaiting the first warm slices. The smell wafting through the house was enough to make anyone’s heart flutter with nostalgia.

FAQs About Snickerdoodle Pumpkin Bread

What is Snickerdoodle Pumpkin Bread?

Snickerdoodle Pumpkin Bread is a delightful twist on the classic snickerdoodle cookie, blending its signature cinnamon-sugar flavor with moist pumpkin bread. This combination results in a fluffy, spiced loaf that’s perfect for the fall season or any cozy gathering. Made using simple ingredients like canned pumpkin puree, eggs, and sugar, it’s both easy to prepare and infinitely comforting. Whether enjoyed for breakfast, as a snack, or as a dessert, this bread is a scrumptious way to celebrate autumn flavors.

How do you store Snickerdoodle Pumpkin Bread?

To keep your Snickerdoodle Pumpkin Bread fresh, store it in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for about a week without losing too much moisture. To enjoy it warm again, slice and microwave for 10-15 seconds or pop a slice in the oven at 350°F for a few minutes. This attention to storage will ensure its rich flavors and moist texture are preserved.

Can I make substitutions in the Snickerdoodle Pumpkin Bread recipe?

Absolutely! You can get creative with this Snickerdoodle Pumpkin Bread recipe. Swap out the vegetable oil for melted coconut oil for added flavor, or replace granulated sugar with brown sugar for a moister loaf. You can even toss in chocolate chips or nuts for an extra crunch. If you’re feeling adventurous, swirl in a cream cheese mixture for a delightful surprise that will elevate the taste and texture even further.

What makes Snickerdoodle Pumpkin Bread unique?

What sets Snickerdoodle Pumpkin Bread apart is its unique fusion of flavors. Merging the warm spices typical of pumpkin dishes with the nostalgic sweetness of snickerdoodle cookies creates a truly special treat. The pairing of fluffy bread with the cinnamon sugar coating enhances every bite and brings back those cozy autumn memories. It’s a versatile dessert that not only stands out during fall but also appeals to your taste buds year-round.

Conclusion for Snickerdoodle Pumpkin Bread

In conclusion, Snickerdoodle Pumpkin Bread is a must-try for anyone seeking a delicious and cozy treat. With its perfect blend of flavors, moist texture, and simple preparation, this loaf captures the essence of autumn and warms the heart. Whether you enjoy it on its own or with a warm beverage, this delightful bread will leave you craving more. So, gather your ingredients, and let the scent of freshly baked Snickerdoodle Pumpkin Bread fill your kitchen!

Irresistible Snickerdoodle Pumpkin Bread

A delightful twist on pumpkin bread with a snickerdoodle flavor, perfect for fall baking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Dessert Recipes

Cuisine: American

Calories: 352

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup room temperature unsalted butter
• 1 cup canned pumpkin puree not pie filling
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups all purpose flour
• 1/3 cup unsalted butter melted, for coating
• 1/4 cup granulated sugar for coating
• 1/4 cup light brown sugar for coating
• 1/2 tsp cinnamon for coating

Equipment

• Loaf pan

Method

 

1. Preheat oven to 350°F. Lightly spray a standard loaf pan and line with a sheet of parchment paper.
2. In a large mixing bowl, whisk the eggs together until well combined. Then whisk in the sugar.
3. Whisk in the vegetable oil and soft butter, then add the pumpkin and vanilla. Blend until smooth.
4. Whisk in the baking powder and salt, then fold in the flour. Turn the batter into the prepared loaf pan and spread out evenly.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out without wet batter on it.
6. Let cool for 10 minutes, then remove from the pan.
7. Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter. Then coat liberally with the cinnamon sugar.

Nutrition

Serving: 1sliceCalories: 352kcalCarbohydrates: 47gProtein: 3gFat: 17gSodium: 174mgFiber: 1gSugar: 31g

Notes

Feel free to add nuts or chocolate chips for extra flavor. Store leftovers in an airtight container for up to three days.

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