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Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

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Snickerdoodle Pumpkin Bread is an inviting and flavorful treat that marries the classic tastes of pumpkin and snickerdoodle cookies. This delightful bread is perfect for any occasion, whether you’re seeking a cozy breakfast, an afternoon snack, or a festive dessert. Its sweet and spicy aroma fills your kitchen, making it a favorite among family and friends. With its moist texture and rich flavor profile, Snickerdoodle Pumpkin Bread is sure to impress anyone who takes a slice.

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
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Add eggs one at a time.
  4. Stir in pumpkin puree and vanilla until well blended.
  5. Gradually mix in dry ingredients until just combined; avoid overmixing.
  6. For the topping, mix granulated sugar with cinnamon in a small bowl.
  7. Layer half the batter into the pan, sprinkle with half of the cinnamon-sugar mixture, then add the remaining batter and top with more cinnamon-sugar.
  8. Swirl gently with a knife for a marbled effect.
  9. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  10. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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