Go Back
To make Snickerdoodle Pumpkin Bread, you need these key ingredients: - 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 2 teaspoons cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 cup granulated sugar (for topping) - 1 tablespoon cinnamon (for topping) These ingredients blend to create a soft, moist bread with warm spices. You can enhance the flavor of your bread with these optional add-ins: - Chopped nuts, like walnuts or pecans - Chocolate chips for a sweet twist - Dried fruit, like cranberries or raisins These choices add texture and flavor to your bread. If you need swaps, here are some easy options: - Use applesauce instead of oil for a lighter bread. - Substitute brown sugar with coconut sugar for a different taste. - Swap all-purpose flour with whole wheat flour for a healthier version. These substitutions keep the essence of Snickerdoodle Pumpkin Bread while offering variety. To start, gather all your ingredients. You will need pumpkin puree, oils, sugars, eggs, and spices. This simple prep makes mixing easy and fun. Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan to prevent sticking. These steps set you up for success. 1. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until everything is smooth. 2. In another bowl, sift the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Sifting helps blend the dry ingredients well. 3. Gradually add the dry mix to the wet mix. Stir gently to combine. You want just a few lumps left; avoid overmixing. 4. Pour the batter into the greased loaf pan. Use a spatula to smooth the top. 5. In a small bowl, mix the remaining granulated sugar and cinnamon. Sprinkle this over the batter. This adds a sweet crunch. 6. Bake for 55 to 65 minutes. Check the bread with a toothpick in the center. If it comes out clean, your bread is done. 7. Let the bread cool in the pan for about 15 minutes. Then, move it to a wire rack to cool completely. - Measure ingredients carefully: Use the right amount for great results. - Do not overmix: Stir just until combined for a light texture. - Check for doneness: Always use a toothpick to test the center. - Cool properly: Let the bread cool in the pan for a bit before transferring. This helps keep it moist. By following these steps and tips, you create a flavorful Snickerdoodle Pumpkin Bread that’s sure to impress! One common mistake is overmixing the batter. When you mix too much, the bread can turn out dense. Mix until just combined for a light texture. Another mistake is using too much flour. Always measure your flour correctly. Spoon it into a measuring cup and level it off. Lastly, don't skip the topping. The cinnamon sugar adds a great crunch and flavor. Preheat your oven to 350°F (175°C) before you start. This ensures even baking. Grease your loaf pan well to prevent sticking. I recommend using vegetable oil for a moist crumb. Use a toothpick to check if the bread is done. Insert it into the center; if it comes out clean, your bread is ready. If it’s not done, give it a few more minutes. To get that soft, fluffy texture, use room temperature eggs. Cold eggs can affect how the batter forms. Also, make sure your pumpkin puree is thick and not watery. If it is too wet, it can make the bread soggy. Finally, let the bread cool in the pan for about 15 minutes. This helps it set properly before moving it to a wire rack. {{image_2}} You can easily make this bread gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the bread soft and tasty. Look for blends that include xanthan gum. If your blend does not have it, add 1 teaspoon of xanthan gum to the mix. Your gluten-free loaf will still rise well and taste great. Mix in nuts or chocolate chips for added crunch and flavor. Chopped pecans or walnuts work well. They add a nice texture and a nutty taste. If you prefer sweet treats, try semi-sweet chocolate chips. Just fold them into the batter before pouring it into the pan. This small change can create a new favorite version of this bread. You can change the spices to match the season. For a winter twist, add some allspice or cloves. For a spring or summer version, use lemon zest and a splash of lemon juice. This adds a fresh, bright flavor. You can also swap out the pumpkin for mashed bananas for a fun twist. Each version brings unique flavors while keeping the spirit of the original recipe. To keep your Snickerdoodle pumpkin bread fresh, let it cool completely. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. For longer storage, consider freezing. If you want to freeze your bread, slice it first. Wrap each slice in plastic wrap. Then, place them in a freezer-safe bag. This way, you can grab a slice whenever you crave a taste of fall. The bread can stay frozen for up to three months. To reheat, take a slice out of the freezer. Let it thaw at room temperature for a bit. You can use a toaster or oven to warm it up. Heat at 350°F (175°C) for about 10 minutes. This makes it taste fresh and soft, just like the day you baked it. Enjoy your warm, snickerdoodle pumpkin bread! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. You should get around one cup of puree. This fresh pumpkin gives a nice flavor. Just make sure to drain any extra water. Snickerdoodle Pumpkin Bread stays fresh for about five days at room temperature. Keep it in an airtight container. If you want it to last longer, you can freeze it. It stays good in the freezer for about three months. You can serve this bread warm, sliced with butter. Cream cheese also pairs well. For a sweet touch, sprinkle extra cinnamon sugar on top. A warm drink, like chai tea, is perfect too. Enjoy it as a cozy treat! This blog post explored making Snickerdoodle Pumpkin Bread. We covered ingredients, key steps, and tips. You learned about optional add-ins and substitutions to fit your taste. Avoid common mistakes to create the best texture. There are variations like gluten-free options and seasonal flavors. Storing and reheating tips ensure your bread stays fresh. Experiment with this recipe. Enjoy a tasty treat that warms your home and heart. Happy baking!

Snickerdoodle Pumpkin Bread

Indulge in the flavors of fall with this delicious Snickerdoodle Pumpkin Bread recipe! This easy-to-follow guide combines pumpkin puree and warm spices, creating a moist loaf that's perfect for any occasion. With just a few simple ingredients, you'll have a delightful treat that everyone will love. Don’t miss out on this sweet and comforting bread—click through to explore the full recipe and make your kitchen smell amazing!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 cup granulated sugar (for topping)

1 tablespoon cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

    In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

      In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

          Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

            In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle it evenly over the top of the batter.

              Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove from the oven and let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices

                    - Presentation Tips: Serve warm, sliced, and spread with a little butter or cream cheese. You can also sprinkle some extra cinnamon sugar on top for added visual appeal!