Snickerdoodle Pumpkin Bread

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

See also Pumpkin Spice Egg Tarts

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.

Snickerdoodle Pumpkin Bread

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