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Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

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Snickerdoodle Pumpkin Bread is a scrumptious delight that perfectly marries the warm, comforting flavors of fall with the soft texture of freshly baked bread. This easy-to-follow recipe transforms classic snickerdoodle spices into a moist pumpkin loaf that is perfect for breakfast, snacks, or dessert. With its rich pumpkin taste, cinnamon, and nutmeg notes, this bread will quickly become a staple in your baking collection. Whether shared at gatherings or enjoyed solo with your favorite cup of coffee, it’s a treat everyone will love.

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 for topping
  • 1 tablespoon ground cinnamon for topping

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 the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time.
  4. Stir in pumpkin puree and vanilla until well combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. In a small bowl, combine granulated sugar and cinnamon for topping.
  7. Pour half the batter into the loaf pan; sprinkle half the cinnamon-sugar mixture on top. Add the remaining batter and top with the rest of the mixture.
  8. Swirl gently with a knife to create a marbled effect.
  9. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  10. Let cool for about 10 minutes before transferring to a wire rack.

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