Snickerdoodle Pumpkin Bread

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Snickerdoodle Pumpkin Bread is a delightful twist on traditional pumpkin bread. This recipe combines the rich flavors of pumpkin with the warm spices of cinnamon and nutmeg, just like a classic snickerdoodle cookie. It’s perfect for the fall season, making your home smell amazing while baking. This bread is soft, moist, and has a delightful cinnamon-sugar swirl that adds extra sweetness and flavor. Whether you enjoy it for breakfast, as a snack, or as a dessert, this bread is sure to become a family favorite!

how to make Snickerdoodle Pumpkin Bread

Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar (for cinnamon-sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon-sugar swirl)

Directions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until the mixture is smooth.
  3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually combine the dry ingredients with the wet mixture until just combined. Be careful not to overmix.
  5. In a small bowl, mix the cinnamon and sugar for the swirl.
  6. Pour half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon-sugar mix.
  7. Pour the remaining batter into the pan and top with the rest of the cinnamon-sugar.
  8. Use a knife to gently swirl the batter.
  9. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.
  10. Let it cool in the pan for 10 minutes before transferring to a wire rack.

how to serve Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread is delicious on its own, but it can also be served with a pat of butter or a sprinkle of powdered sugar for added sweetness. You can slice it warm or at room temperature. Enjoy it with a cup of coffee or tea for a cozy treat!

how to store Snickerdoodle Pumpkin Bread

To store your Snickerdoodle Pumpkin Bread, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can store it at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week or freeze it for up to 3 months.

tips to make Snickerdoodle Pumpkin Bread

  • Make sure your pumpkin puree is thick and not too watery for the best texture.
  • Don’t overmix the batter after adding the dry ingredients; this helps keep the bread light and fluffy.
  • Feel free to add nuts or chocolate chips for extra flavor and texture if you wish.
  • For a richer taste, you can replace half the vegetable oil with melted butter.

variation

For a different flavor twist, try adding some chocolate chips or including chopped pecans in the batter. You can also substitute pumpkin spice for the cinnamon and nutmeg for a spicier profile.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes! You can use fresh pumpkin. Just make sure to cook and purée it until smooth.

Q: Can I make mini loaves instead of one big loaf?
A: Absolutely! You can divide the batter into mini loaf pans and adjust the baking time to about 25-30 minutes.

Q: How do I know when the bread is done baking?
A: Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, it’s done baking. If it has wet batter on it, bake for a few more minutes.

Print
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Snickerdoodle Pumpkin Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on traditional pumpkin bread, combining pumpkin and warm spices with a cinnamon-sugar swirl.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar (for cinnamon-sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon-sugar swirl)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until the mixture is smooth.
  3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually combine the dry ingredients with the wet mixture until just combined. Be careful not to overmix.
  5. In a small bowl, mix the cinnamon and sugar for the swirl.
  6. Pour half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon-sugar mix.
  7. Pour the remaining batter into the pan and top with the rest of the cinnamon-sugar.
  8. Use a knife to gently swirl the batter.
  9. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.
  10. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve with a pat of butter or sprinkle of powdered sugar. Can be stored at room temperature for up to 3 days or in the fridge for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin bread, snickerdoodle, fall recipes, baked goods, dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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