Description
Snickerdoodle Pumpkin Bread: Deliciously spiced pumpkin bread with a sweet cinnamon swirl topping. Perfect for fall baking!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9×5 inch loaf pan thoroughly, then line with parchment paper with overhanging edges for easy removal. This preparation ensures your **Snickerdoodle Pumpkin Bread** won’t stick and will have a perfectly formed shape.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. This thorough mixing ensures the spices and leaveners are evenly distributed throughout your bread, giving you consistent flavor and texture in every bite.
- Step 3: Cream Butter and Sugar In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes, until light and fluffy. This important step incorporates air into your batter, which helps create a lighter texture in your finished pumpkin snickerdoodle bread.
- Step 4: Add Wet Ingredients Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree, milk, and vanilla extract until smooth. Don’t worry if the mixture looks slightly curdled—this is normal when combining butter with cold ingredients.
- Step 5: Combine Wet and Dry Ingredients Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no streaks of flour remain, being careful not to overmix. The batter will be thick but pourable, with a beautiful orange hue from the pumpkin.
- Step 6: Create the Snickerdoodle Topping In a small bowl, mix together the granulated sugar and cinnamon for the topping. Pour the batter into your prepared loaf pan, smoothing the top with your spatula. Brush the surface with melted butter, then generously sprinkle the cinnamon-sugar mixture evenly across the top.
- Step 7: Bake to Perfection Bake your **Snickerdoodle Pumpkin Bread** for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). If the top starts browning too quickly, tent loosely with aluminum foil after about 40 minutes of baking.
- Step 8: Cool and Enjoy Allow the bread to cool in the pan for 15 minutes before using the parchment paper overhangs to lift it out onto a wire rack. Let it cool completely before slicing to allow the flavors to meld and the texture to set. This patience will reward you with perfect slices of this irresistible autumn treat.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 280 calories per serving
- Sugar: 18g of sugar
- Sodium: 260mg of sodium
- Fat: 12g of total fat
- Saturated Fat: 7g of saturated fat
- Unsaturated Fat: 5g of unsaturated fat
- Trans Fat: 0g of trans fat
- Carbohydrates: 38g of total carbs
- Fiber: 2g of fiber
- Protein: 4g of protein
- Cholesterol: 65mg of cholesterol