By Snickerdoodle Pumpkin Bread is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Snickerdoodle Pumpkin Bread captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Snickerdoodle Pumpkin Bread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Bread:
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract
For the Snickerdoodle Topping:
¼ cup granulated sugar
1 tsp ground cinnamon
PREPARATION STEPS
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Prepare Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the snickerdoodle topping.
Assemble Bread: Pour the batter into the prepared loaf pan. Sprinkle the snickerdoodle topping evenly over the top of the batter.
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil during the last 10-15 minutes of baking.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
