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Strawberry Blondie Kitchen

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Home » Snickerdoodle Pumpkin Bread

September 25, 2019 By Megan | Strawberry Blondie Kitchen 10 Comments

Snickerdoodle Pumpkin Bread

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This Snickerdoodle Pumpkin Bread is super moist, packed with sweet cinnamon flavor and a delicious crunch!

Love pumpkin?  Check out more delicious pumpkin recipes here 

This Snickerdoodle Pumpkin Bread is super moist, packed with sweet cinnamon flavor and a delicious crunch!

I took two of my family’s favorite desserts; pumpkin bread and snickerdoodle cookies and combine them into one delicious pumpkin dessert.

My family loves snickerdoodle cookies so I took the same concept and stuff the middle of this bread with cinnamon sugar! 

but it didn’t stop there.  I also put it on the top of the bread so that when ou invert the loaf, there’s s thick layer of caramelized sugar. ZOMG!  You guys will FLIP OVER THIS BREAD!

To heck with regular pumpkin bread, we’ve got Snickerdoodle Pumpkin Bread!

Snickerdoodle Pumpkin Bread

Skip store bought pumpkin bread and make this easy Snickerdoodle Pumpkin Bread.  It’s super moist and you’ll love every bite.

HTML tutorial

And can we talk about this pretty loafpan?  I purchased it from Amazon and it’s from Nordicware.  It’s called “Heritage Loaf Pan” and I happen to think it makes for one gorgeous loaf pan!

Snickerdoodle Pumpkin Bread

INGREDIENTS FOR SNICKERDOODLE PUMPKIN BREAD:

  • all purpose flour
  • baking soda
  • salt
  • pumpkin pie spice
  • cinnamon
  • Dixie Crystals white sugar
  • Canned pumpkin (not pumpkin pie filling)
  • vegetable oil
  • 2 eggs
  • vanilla extract

HOW TO MAKE PUMPKIN BREAD FROM SCRATCH

  • Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray and set aside.
  • Into a large bowl whisk together flour, baking soda, salt, pumpkin pie spice and 1 teaspoon cinnamon.
  • Make a well into the center of the dry ingredients and add in 1 1/3 cups sugar, pumpkin, eggs, vegetable oil and vanilla. Stir to combine.

Snickerdoodle Pumpkin Bread Batter

  • Into a small bowl combine remaining sugar and remaining cinnamon.
  • Place 2 cups of batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Carefully, add remaining batter and spread out. Sprinkle with remaining cinnamon sugar.

Snickerdoodle Pumpkin Bread Batter sprinkled with cinnamon sugar

  • Bake 1 hour- 1 hour 10 minutes. 
  • Allow to cool completely before removing from pan and slicing.

Snickerdoodle Pumpkin Bread

That delicious crunch becomes the crust on the bottom of a slice of this snickerdoodle pumpkin bread.  It’s fabulous!

HOW TO STORE SNICKERDOODLE PUMPKIN BREAD

You should store pumpkin bread whole and slice per serving.  Wrap tightly and to keep it fresh, store in the refrigerator.

HOW LONG DOES PUMPKIN BREAD LAST?

Pumpkin bread will last for 2-3 days at room temperature

Pumpkin bread can last up to 1 week stored in the refrigerator.

HOW TO FREEZE SNICKERDOODLE PUMPKIN BREAD?

The best way to freeze pumpkin bread is to tightly wrap in plastic wrap and place into a freezer zip top bag.  You want to make sure you can get out as much air as possible.

Pumpkin bread will last for 2-3 months when stored in the freezer.

To thaw, leave at room temperature and slice per serving.

If you prefer, place a slice into the microwave for 10 seconds for warmed pumpkin bread.

Slice of Snickerdoodle Pumpkin Bread on a plate

Just look at the ribbon of cinnamon sugar running through this bread.  Each slice is filled with sweet cinnamon flavor.

Continue to Content
Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

Yield: 10 servings

This Snickerdoodle Pumpkin Bread is super moist, packed with sweet cinnamon flavor and a delicious crunch!

Ingredients

  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon, divided
  • 2 cups white sugar, divided
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray and set aside.
  2. Into a large bowl whisk together flour, baking soda, salt, pumpkin pie spice and 1 teaspoon cinnamon.
  3. Make a well into the center of the dry ingredients and add in 1 1/3 cups sugar, pumpkin, eggs, vegetable oil and vanilla. Stir to combine.
  4. Into a small bowl combine remaining sugar and remaining cinnamon.
  5. Place 2 cups of batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Carefully, add remaining batter and spread out. Sprinkle with remaining cinnamon sugar.
  6. Bake, covered for 1 hour. Remove cover and bake an additional 5-10 minutes or until a toothpick inserted comes out clean.
  7. Allow to cool completely before removing from pan and slicing.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 301mgCarbohydrates: 65gFiber: 2gSugar: 41gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.

© Megan | Strawberry Blondie Kitchen
Cuisine: American / Category: Breads

 

Snickerdoodle Pumpkin Bread

Enjoy these #PumpkinWeek recipes from our bloggers:

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Pumpkin Desserts:
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Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
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Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious

Filed Under: Breads Tagged With: bread, cinnamon, dessert, pumpkin, snickerdoodle

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I'm Megan, the strawberry blondie behind this kitchen. I'm a self proclaimed foodie who loves to EAT! I have a passion for sweet + salty, caffeine and chocolate.
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I'm Megan, the strawberry blondie behind this kitchen. I'm a self proclaimed foodie who loves to EAT! I have a passion for sweet + salty, caffeine and chocolate.
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