Pumpkin Snickerdoodle Loaf
Invite the aroma of fall into your kitchen with this cinnamon-kissed Pumpkin Snickerdoodle Loaf recipe that combines everything you love about a snickerdoodle cookie with pumpkin puree for an irresistible treat sure to please.
This decadent recipe combines all the things you love about fall; cinnamon wafting through the air, spiced pumpkin treats tempting your tastebuds. Gently toasted pecans married with a sweet streusel topping, this loaf recipe is up there on the list of fall delights.
I think what I love most about loaf pan recipes is their versatility. They’re easy to slice and enjoy practically all day long- with coffee for breakfast, a sliver for an afternoon pick me up, or after dinner dessert with a dollop of whipped cream. You truly cannot go wrong. Slices also make sharing super easy and convenient.
Pumpkin Snickerdoodle Loaf
Sweetly spiced pumpkin bread with cinnamon-sugar layers and a delectable pecan praline streusel topping. This one is sure to be a seasonal favorite for pumpkin lovers.
Ingredients
- ½ cup unsalted butter, softened
- 3/4 cup granulated sugar, divided
- ½ cup light brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 teaspoons cinnamon
- Pecan Streusel Topping:
- ¼ cup cinnamon sugar mixture (using the reserved ¼ cup sugar)
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 3 Tablespoons unsalted butter
Instructions
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with non-stick baking spray with flour and set aside.
In a large bowl, cream the butter, ½ cup granulated sugar, ½ cup light brown sugar, eggs and vanilla extract.
In a small bowl, combine the cinnamon sugar mixture, ¼ cup granulated sugar and 3 teaspoons cinnamon. Set aside.
In a separate bowl, combine the flour, salt, baking powder and baking soda.
Add the dry ingredients, a little at a time, to the wet ingredients. Stir in the pumpkin until completely combined.
Pour 1/3 of the batter into the prepared loaf pan. Sprinkle with a heaping tablespoon of the cinnamon sugar mixture. Top with batter and again sprinkle the cinnamon sugar. Top with the remaining batter and another tablespoon of cinnamon sugar. *The remaining cinnamon sugar will be used for the streusel.
Use a long skewer or butter knife and swirl the batter.
To the remaining cinnamon sugar mixture, add the flour, brown sugar, butter and pecans for the topping. It will be crumbly. Add to the top of the batter.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool on a baking rack for 10-15 minutes before removing from the pan.
I’ve topped mine with a cinnamon pecan streusel but it’s completely optional if you’re looking for ways to cut back on sugar. I like the optional crunch but this Pumpkin Snickerdoodle Loaf recipe is extremely flavorful without it.
What you’ll love about this recipe:
And if you’re trying to get organized with your fall baking and looking for more ways to utilize that 9×5 loaf pan now that you’ve pulled it out of hiding, I’ve got you covered! And look at there, there’s another pumpkin recipe. The Pumpkin Spice Latte Loaf infuses pumpkin spice coffee creamer and is out of this world delicious.
