Description
Warm, spiced Snickerdoodle Pumpkin Bread brings autumn comfort straight to your kitchen. Cinnamon swirls and pumpkin’s rich flavor create a delightful slice of seasonal happiness you’ll savor with every bite.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup butter, softened
- 1 1/2 cups (187.5 grams) flour
Sugars:
- 1 cup granulated sugar
- 1/2 cup brown sugar
Spices and Leavening Agents:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350°F and lightly coat a loaf pan with cooking spray or butter to prevent sticking.
- Combine all dry ingredients – flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg – in a medium mixing bowl, whisking thoroughly to distribute spices evenly.
- In a separate large bowl, use an electric mixer to blend butter, white sugar, and brown sugar until the mixture becomes creamy and pale, creating a smooth base.
- Incorporate pumpkin puree, eggs, and vanilla extract into the butter mixture, blending until the ingredients are fully integrated and the texture appears uniform.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to avoid overmixing and ensure a tender bread texture.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Create the cinnamon-sugar topping by mixing the specified amounts of sugar and cinnamon, then generously sprinkle the mixture across the batter’s surface.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
- Remove from oven and let the bread rest in the pan for 10 minutes to help it set, then carefully transfer to a wire cooling rack to cool completely before slicing and serving.
Notes
- Achieve a moist texture by not overmixing the batter, which can lead to tough, dense bread.
- Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, maintaining the same measurements.
- Control browning by tenting aluminum foil over the bread midway through baking if the top starts to darken too quickly.
- Store wrapped tightly in plastic wrap or inside an airtight container at room temperature for up to 4 days, or freeze for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg