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Snickerdoodle Pumpkin Bread: The Cozy Autumn Treat You Need

Snickerdoodle Pumpkin Bread 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Nora Sage Total Time: 65 Yield: 10 servings Print Recipe Pin Recipe Treat yourself to the irresistible flavors of cinnamon and pumpkin in this easy-to-make Snickerdoodle Pumpkin Bread. Perfect for cozy autumn days, this quick bread is moist, tender, and dusted with a delightful cinnamon sugar topping. Ingredients – 1 3/4 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 1/2 teaspoons ground cinnamon – 1/2 teaspoon ground nutmeg – 1/4 teaspoon ground cloves – 3/4 cup granulated sugar – 1/4 cup packed brown sugar – 1/2 cup unsalted butter, softened – 2 large eggs – 1 cup pumpkin puree – 2 teaspoons vanilla extract – 2 tablespoons granulated sugar for topping Cook Mode Prevent your screen from going dark Instructions 1. – Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. 2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. 3. – In a large bowl, beat the granulated sugar, brown sugar, and butter until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla. 4. – Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. 5. – Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the 2 tablespoons of granulated sugar evenly over the top. 6. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Notes – For a more pronounced cinnamon flavor, increase the cinnamon to 2 teaspoons. – You can also add 1/2 cup of chopped walnuts or pecans to the batter for extra texture. – Store the bread in an airtight container at room temperature for up to 5 days. Prep Time: 10 Cook Time: 55 Category: Breads & Beverages Method: Baking Cuisine: American
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Treat yourself to the irresistible flavors of cinnamon and pumpkin in this easy-to-make Snickerdoodle Pumpkin Bread. Perfect for cozy autumn days, this quick bread is moist, tender, and dusted with a delightful cinnamon sugar topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated sugar for topping

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat the granulated sugar, brown sugar, and butter until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the 2 tablespoons of granulated sugar evenly over the top.
  6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For a more pronounced cinnamon flavor, increase the cinnamon to 2 teaspoons.
  • You can also add 1/2 cup of chopped walnuts or pecans to the batter for extra texture.
  • Store the bread in an airtight container at room temperature for up to 5 days.

Keywords: Snickerdoodle Pumpkin Bread

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