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Snickerdoodle Pumpkin Bread

This delightful Snickerdoodle Pumpkin Bread blends classic pumpkin bread with sweet, spiced snickerdoodle flavors, perfect for cozy fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.5 cups all-purpose flour I recommend using a high-quality brand like King Arthur Flour for the best results.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt Use kosher or sea salt for better flavor.
  • 1 tsp cinnamon The real stuff has unbeatable flavor!
  • 0.5 tsp nutmeg Freshly grated nutmeg works wonders.
  • 0.5 cups unsalted butter, softened Allow your butter to come to room temperature for easier mixing.
  • 1 cups granulated sugar
  • 0.5 cups brown sugar Light or dark works—dark will give a richer flavor.
  • 1 cups pumpkin puree Canned works beautifully, but feel free to use homemade!
  • 2 large eggs Use room temperature eggs for optimal mixing.
  • 1 tsp vanilla extract Always opt for pure vanilla extract for the best flavor.
For the Cinnamon-Sugar Topping
  • 0.25 cups granulated sugar
  • 1 tsp cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  3. In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy—about 3-4 minutes.
  4. Beat in the pumpkin puree, eggs, and vanilla extract until the mixture is smooth and creamy.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Lumps are perfectly fine!
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. In a small bowl, mix together the sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
  3. Bake in the preheated oven for 50-60 minutes, checking that a toothpick inserted comes out clean.
  4. Once baked, allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack.
  5. Slice into this glorious loaf and enjoy!

Notes

Store leftover bread tightly wrapped at room temperature for up to 3 days. It can be refrigerated for up to a week or frozen for up to three months.