The scent alone is enough to transport you. It’s a comforting mix of warm spices, sweet cinnamon sugar, and the subtly earthy aroma of pumpkin. Growing up, my grandmother baked bread every autumn. Her kitchen was always overflowing with the delicious aroma of gingerbread, apple spice, and yes, sometimes even pumpkin bread. This Snickerdoodle Pumpkin Bread recipe is my modern take on that cozy feeling. It captures the essence of fall baking, adding a playful twist of the classic snickerdoodle cookie. Imagine a moist, spiced pumpkin loaf, coated in a buttery cinnamon-sugar bliss. Are you drooling yet? Let’s get baking!
Why You’ll Love This Snickerdoodle Pumpkin Bread
Forget the overly dense, dry pumpkin bread you might have tried before. This recipe is different. It’s incredibly moist and tender, thanks to the combination of pumpkin puree, oil, and sour cream (or Greek yogurt!). The snickerdoodle coating adds a delightful textural contrast – a crisp, buttery sweetness that perfectly complements the soft, spiced bread inside.
Here’s what makes this recipe stand out:
- Moist & Tender: Seriously, it’s the best pumpkin bread texture you’ll find.
- Amazing Flavor: The pumpkin spice blend is perfectly balanced, warm, and comforting. It’s not overpowering.
- Snickerdoodle Magic: The cinnamon-sugar coating takes it to another level of deliciousness. It’s unexpected and utterly addictive.
- Easy to Make: Don’t be intimidated! This recipe is straightforward and perfect for beginner bakers.
- Perfect for Sharing (or not!): This loaf is destined to be a crowd-pleaser. But, let’s be honest, it’s equally amazing enjoyed all by yourself with a hot cup of coffee.
The Ingredients You’ll Need
Let’s gather our baking essentials! Here’s what you need for this fantastic Snickerdoodle Pumpkin Bread.
For the Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup (180ml) vegetable oil (or canola oil)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling!)
- ½ cup (120ml) sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the Snickerdoodle Topping:
- 2 tablespoons (28g) unsalted butter, melted
- ½ cup (60g) granulated sugar
- 2 tablespoons (12g) ground cinnamon
Let’s Bake! Step-by-Step Instructions
Now for the fun part! Here’s how to bring this Snickerdoodle Pumpkin Bread to life.
Step 1: Prep Work – The Foundation of Flavor
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan. This prevents sticking and helps the bread release cleanly. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.
Step 2: Combining the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Whisking ensures everything is evenly distributed.
Step 3: Mixing the Wet Ingredients
- In a separate, large bowl, whisk together the oil and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until everything is fully incorporated.
Step 4: Bringing it All Together
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough bread. A few streaks of flour are okay.
Step 5: The Snickerdoodle Coating
- In a small bowl, combine the melted butter, sugar, and cinnamon for the topping. Mix well.
Step 6: Topping and Baking
- Pour the pumpkin bread batter into the prepared loaf pan.
- Evenly sprinkle the cinnamon-sugar mixture over the top of the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs attached). Start checking at 50 minutes.
Step 7: Cooling and Enjoying
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Resist the urge to cut into it while it’s still warm – it needs time to set!
Tips, Variations & Serving Suggestions
Want to customize your Snickerdoodle Pumpkin Bread? Here are a few ideas:
- Chocolate Chips: Add ½ – 1 cup of chocolate chips to the batter for extra indulgence. Dark chocolate pairs particularly well with pumpkin spice.
- Nuts: 1/2 cup of chopped walnuts or pecans adds a delightful crunch.
- Cream Cheese Swirl: Before baking, dollop small spoonfuls of cream cheese filling (softened cream cheese mixed with a little sugar and vanilla) over the batter and swirl with a knife.
- Maple Syrup: Substitute maple syrup for some of the sugar for a richer, more complex flavor.
- Spiced Glaze: Once cooled, drizzle the bread with a simple glaze made from powdered sugar, milk, and a dash of cinnamon.
- Serving Suggestions: Enjoy warm with butter, cream cheese, or a dollop of whipped cream. It’s also fantastic toasted with a smear of almond butter. Pair it with a warm apple cider or a latte for the ultimate fall treat.
Troubleshooting:
- Bread is dry: You may have overbaked it or used too much flour. Make sure to measure your flour correctly (spoon and level).
- Bread is dense: You may have overmixed the batter. Be gentle when combining the wet and dry ingredients.
- Topping burned: Reduce the oven temperature by 25°F (15°C) and tent the bread with foil during the last 15-20 minutes of baking.
Nutritional Information (Approximate, per slice)
(Please note: These are estimates and will vary based on specific ingredients used.)
- Calories: 350-400
- Fat: 18-22g
- Saturated Fat: 3-5g
- Cholesterol: 40-50mg
- Sodium: 200-250mg
- Carbohydrates: 45-50g
- Fiber: 2-3g
- Sugar: 25-30g
- Protein: 4-5g
Ready to fill your kitchen with the scent of fall? This Snickerdoodle Pumpkin Bread is surprisingly easy to make and utterly delicious. Don’t be afraid to experiment with the variations and make it your own! We hope you love it as much as we do. Happy baking!
