15. Snickerdoodle Pumpkin Bread
This Snickerdoodle Pumpkin Bread perfectly marries the comforting spice of a classic snickerdoodle cookie with the moist, earthy warmth of autumn pumpkin. We fold that signature cinnamon-sugar swirl right into the tender quick bread batter, ensuring every slice boasts complex notes of cinnamon, nutmeg, and ginger alongside that unmistakable pumpkin richness. The texture is incredibly soft and perfectly spiced, making it a truly decadent slice for your morning coffee or afternoon treat. For the best results, ensure your dry ingredients, especially the leavening agents and spices, are thoroughly whisked before incorporating them into the wet mixture.
Ingredients
- 1 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons granulated sugar
Directions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger.
In a large mixing bowl, blend the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon-sugar mixture over the top.
Pour the remaining batter on top and finish with the rest of the cinnamon-sugar mixture.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely.
Slice and serve.
Frequently Asked Questions
How should I store leftover Snickerdoodle Pumpkin Bread to keep it fresh?
This Snickerdoodle Pumpkin Bread is best stored tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, you can freeze the cooled loaf, wrapped tightly, for up to three months. Thaw overnight on the counter before serving for the best texture.
Can I substitute the vegetable oil in this recipe with applesauce or butter?
While this recipe relies on the 1/2 cup of vegetable oil for moisture, you can substitute it with an equal amount of melted, unsalted butter for a richer flavor. Applesauce is not recommended as a direct 1:1 substitute because it will significantly alter the texture and rise of the bread.
What is the best way to ensure my Snickerdoodle Pumpkin Bread isn't dry after baking for 1 hour and 10 minutes?
To prevent dryness, ensure you don't overmix the batter once the flour is added. The bread is done when a toothpick inserted into the center comes out with moist crumbs attached, not completely clean. Since the cook time is long at 350°F (175°C), check it promptly at the 60-minute mark.
