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Snickerdoodle Pumpkin Bread

A cozy fall treat combining the flavors of pumpkin, warm spices, and a sweet cinnamon-sugar topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour (For the best results, use a high-quality brand; King Arthur is my go-to.)
  • 1 tsp baking soda (Always check your expiration date to ensure it’s fresh.)
  • 0.5 tsp baking powder (Enhances the rise for that perfect fluffy texture.)
  • 0.5 tsp salt (Balances sweetness.)
  • 1 tsp ground cinnamon (Fresh-ground offers a more vibrant flavor.)
  • 0.5 tsp ground nutmeg (A little goes a long way—freshly grated is the best!)
Wet Ingredients
  • 0.5 cups unsalted butter, softened (Leave it at room temperature for easy creaming.)
  • 1 cup granulated sugar (For sweetness and moisture.)
  • 0.5 cups brown sugar (Adds depth and richness.)
  • 1 cup pumpkin puree (Not pumpkin pie filling; you want pure puree for the best taste).
  • 2 large eggs (Room temperature eggs mix in better for a uniform dough.)
  • 1 tsp vanilla extract (Quality matters—use pure vanilla for the best flavor.)
Topping
  • 0.25 cups sugar (For the snickerdoodle topping.)
  • 1 tsp cinnamon (Also for topping—adds that signature snickerdoodle touch!)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a medium bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg). Set aside.
  3. In a large bowl, cream together softened butter with granulated sugar and brown sugar using a hand mixer until light and fluffy—about 3-5 minutes.
  4. Beat in pumpkin puree, followed by eggs and vanilla extract. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. In a small bowl, mix together sugar and cinnamon. Sprinkle evenly over the batter.
  3. Bake for 50-60 minutes, checking for doneness with a toothpick.
  4. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
  5. Slice and serve warm, preferably with a pat of butter.

Notes

Be mindful of measurements for best results. Store at room temperature for 2-3 days, refrigerate for up to a week, or freeze for longer storage. This bread is a perfect gift for the holidays!