Snickerdoodle Pumpkin Bread: A Cozy Autumn Delight
Introduction
As the autumn leaves begin to fall, the comforting scents of pumpkin and cinnamon fill the air, inviting you to embrace the season with open arms. This Snickerdoodle Pumpkin Bread embodies all that is wonderful about fall. With its blend of warm spices and pumpkin abundance, it’s the perfect treat to enjoy with a cup of tea or coffee. If you’re eager to bring these heartwarming flavors into your kitchen, join us on this delightful baking adventure! Subscribe now to receive this recipe directly to your email, ensuring you don’t miss out on bringing cozy autumn vibes to your home.
Why You’ll Love This Recipe
This recipe is bound to become a family favorite, and here’s why. The flavors of rich pumpkin and aromatic spices are harmoniously combined, creating a moist and tender bread that’s simple to prepare. The cinnamon sugar topping adds a delightful crunch, reminiscent of your favorite snickerdoodle cookies. This bread is easy to make, requires minimal ingredients, and is incredibly kid-friendly. Plus, it fills your home with the irresistible aromas of fall!
Ingredients
For the Bread:
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ tsp ground ginger
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– ½ cup brown sugar, packed
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
Necessary Tools
– 9×5-inch loaf pan
– Medium and large mixing bowls
– Whisk
– Spatula
– Measuring cups and spoons
– Wire rack
Ingredient Swaps and Additions
For a healthier twist, you can replace vegetable oil with applesauce or coconut oil. Add a handful of chocolate chips or chopped nuts for extra texture and flavor. If you’re out of canned pumpkin, sweet potato puree works beautifully as a substitute.
Step-by-Step 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 soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter, followed by the rest of the cinnamon sugar mixture.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.
Serving Suggestions
Enjoy this bread as a wonderful breakfast treat, paired with a dollop of whipped cream or cream cheese. It’s also a delightful companion to your evening tea or coffee.
Pro Tips for Success
Ensure all ingredients are at room temperature for seamless blending. Do not overmix the batter to keep the bread fluffy and tender. Adjust baking time based on your oven’s quirks, checking for doneness with a toothpick.
Storing and Reheating
Store leftovers in an airtight container at room temperature for up to three days. For extended freshness, refrigerate for up to a week. To reheat, warm slices in the oven or microwave until just heated through.
FAQ Section
**Can I freeze Snickerdoodle Pumpkin Bread?**
Yes, you can freeze it for up to three months. Wrap the loaf or slices tightly in plastic wrap and foil before freezing.
**Can I use fresh pumpkin instead of canned?**
Absolutely! Simply cook and puree the fresh pumpkin before using it in the recipe.
Conclusion
Embrace the flavors of autumn with this easy and delightful Snickerdoodle Pumpkin Bread. It’s a perfect blend of sweet and spice that warms the heart and home. We’d love to hear how it turned out for you! Leave a review, share your photos, or tag us on Pinterest or Instagram.
Nutritional Information
Approximate per serving (out of 10 servings):
Calories: 280
Fat: 13g
Carbohydrates: 36g
Protein: 3g
Snickerdoodle Pumpkin Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter, followed by the rest of the cinnamon sugar mixture.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.
