Oh my goodness, let me tell you about this incredible snickerdoodle pumpkin bread! It’s like the best of both worlds in one delicious loaf! I remember the first time I made this—I was trying to decide between baking snickerdoodles or a classic pumpkin bread, and then it hit me: why not combine them? The warm spices of snickerdoodles and the rich, moist texture of pumpkin bread come together in a way that’s just heavenly. Trust me, your kitchen will smell like a cozy fall day, and the first bite is pure bliss! It’s perfect for breakfast, an afternoon snack, or even dessert. You’ll want to savor every slice, and I promise, you’ll be making this recipe again and again!
Ingredients List
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
How to Prepare Snickerdoodle Pumpkin Bread
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This is super important because a properly heated oven helps your snickerdoodle pumpkin bread rise beautifully and bake evenly. Trust me, you don’t want to skip this step!
Combine Wet Ingredients
In a big mixing bowl, start by adding your 1 cup of pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Now, using a whisk or a handheld mixer, blend everything together until it’s smooth and creamy. This mixture is going to be the heart of your delicious bread, so make sure it’s well combined!
Prepare Dry Ingredients
In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Sifting is key because it helps mix the dry ingredients and removes any lumps, ensuring a light and fluffy bread!
Combine Wet and Dry Mixtures
Now, here’s where the magic happens! Gradually add the dry mixture into the wet ingredients. I like to do this in two or three parts, gently folding it in with a spatula or wooden spoon until just combined. You don’t want to overmix—just until you see no more flour. This keeps your bread tender and delightful!
Prepare for Baking
Next up, grease a loaf pan with a bit of butter or non-stick spray to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula. In a small bowl, mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon for the topping. Sprinkle this heavenly mixture generously over the batter—this is what gives it that signature snickerdoodle crunch!
Bake and Cool
Time to bake! Pop that lovely loaf into your preheated oven and let it bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack. This cooling time is crucial, so be patient! After it’s cooled down a bit, slice into that deliciousness and enjoy every bite!
Tips for Success
Okay, let’s make sure your snickerdoodle pumpkin bread turns out absolutely perfect! First, make sure your ingredients are at room temperature—this helps everything mix together smoothly and gives you that wonderful texture. Also, don’t skip the sifting step for your dry ingredients; it really helps prevent lumps and keeps your bread light and fluffy!
Another tip is to keep an eye on your baking time—ovens can vary, so start checking for doneness around the 60-minute mark. If your bread starts to brown too much on top, you can tent it with foil to prevent burning while it finishes baking. And finally, resist the urge to slice into it right away! Letting it cool properly really enhances the flavors and makes slicing so much easier. Trust me, your patience will pay off!
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for each slice of this delightful snickerdoodle pumpkin bread:
- Calories: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 150mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Keep in mind that these values are estimates, so your actual numbers might vary a bit based on your specific ingredients and portion sizes. Enjoy your delicious bread without the guilt!
FAQ Section
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you’re feeling adventurous, you can roast and puree your own pumpkin. Just make sure it’s well-drained to avoid excess moisture in your snickerdoodle pumpkin bread.
What can I substitute for vegetable oil?
You can use melted coconut oil or unsweetened applesauce as a healthier alternative. Both will keep your bread moist while adding a subtle flavor twist!
Can I add nuts or chocolate chips?
Oh, for sure! Adding walnuts, pecans, or even chocolate chips can elevate your bread to a whole new level. Just fold them in gently when you combine the wet and dry ingredients.
How do I know when my bread is done baking?
It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it’s too wet, give it a few more minutes and check again!
Can I make this recipe gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free blend, and it should work beautifully. Just check the blend’s instructions for the best results!
Why You’ll Love This Recipe
- Deliciously blends the warm flavors of snickerdoodles with moist pumpkin bread.
- Easy to make with simple ingredients found in your pantry.
- Perfect for any occasion—breakfast, snacks, or dessert!
- Fills your kitchen with an irresistible aroma that’ll make everyone smile.
- Versatile—feel free to add nuts or chocolate for a personal twist.
- Great for gifting or sharing with friends and family!
Storage & Reheating Instructions
To keep your snickerdoodle pumpkin bread fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and pop it in the freezer, where it’ll last for about 2-3 months. Just make sure to slice it before freezing for easy servings later!
When you’re ready to enjoy another slice, simply thaw it in the refrigerator overnight. If you prefer it warm, you can pop a slice in the microwave for about 15-20 seconds. Oh, and spreading a little butter on top before reheating adds a lovely touch of flavor! You’ll love how it tastes just as good as the day you baked it!
Print
Snickerdoodle Pumpkin Bread: 7 Reasons to Love It
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious blend of snickerdoodle flavors and pumpkin bread.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture.
- Pour the batter into a greased loaf pan.
- In a small bowl, mix sugar and cinnamon for topping.
- Sprinkle the topping over the batter.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store leftovers in an airtight container.
- Serve with butter for extra flavor.
- Can be frozen for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: snickerdoodle pumpkin bread