The Best Snickerdoodle Pumpkin Bread – Easy Cozy Dessert
Snickerdoodle Pumpkin Bread combines the best of fall baking: the cozy comfort of pumpkin bread with the sugary-cinnamon swirl of a snickerdoodle. Easy to make and freezer-friendly!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 cup (245g) canned pumpkin puree
1/4 cup (60ml) milk
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Snickerdoodle Topping:
1/4 cup (50g) granulated sugar
1 tablespoon ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream together softened butter and 1 cup sugar until light and fluffy.
3. Beat in eggs, then stir in pumpkin puree, milk, and vanilla.
4. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth the top.
7. Mix together 1/4 cup sugar and 1 tablespoon cinnamon for the topping.
8. Sprinkle cinnamon-sugar mixture evenly over the top of the batter.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Serve and enjoy!
Notes
Don’t overmix the batter.
Use room temperature ingredients.
Cool completely before slicing.
Add chocolate chips, nuts, or other spices for variations.
Find it online: https://cookingwithramsay.com/snickerdoodle-pumpkin-bread/