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Snickerdoodle Pumpkin Walnut Bread

Snickerdoodle Pumpkin Walnut Bread

Imagine the warm, inviting aroma of freshly baked bread wafting through your kitchen, blending the sweet scents of pumpkin and spices with the delightful crunch of walnuts. Welcome to the world of Snickerdoodle Pumpkin Walnut Bread—a fall-inspired treat that’s perfect for cozy mornings or afternoon snacks. This luscious loaf combines the classic flavors of snickerdoodles with the rich, creamy texture of pumpkin, creating a dessert that’s as comforting as it is delicious. Whether you’re an experienced baker or a novice in the kitchen, this recipe will have you impressing friends and family in no time. Ready to elevate your baking game? Let’s dive into this scrumptious recipe!

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf

Ingredients

  1. 1 cup pumpkin puree
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1/2 cup vegetable oil
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1 teaspoon ground cinnamon
  11. 1/2 teaspoon nutmeg
  12. 1/2 teaspoon salt
  13. 1 cup chopped walnuts
  14. 2 tablespoons sugar (for topping)
  15. 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  3. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Ensure dry ingredients are thoroughly mixed.
  4. Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
  5. Gently fold in chopped walnuts, distributing them evenly throughout the batter.
  6. In a small bowl, mix 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping.
  7. Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar mixture evenly over the top.
  8. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 4 days.

Tips

  1. Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense bread, so be gentle!
  3. Add Extra Walnuts: If you love the crunch of walnuts, feel free to add more than the recipe calls for. Just make sure to adjust the flour slightly to maintain the right consistency.
  4. Perfect Baking Time: Ovens can vary, so start checking your bread around the 55-minute mark. It’s done when a toothpick inserted in the center comes out clean.
  5. Cool Properly: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
  6. Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 4 days. You can also freeze slices for longer storage—just wrap them tightly in plastic wrap.
  7. Serving Suggestions: Enjoy your Snickerdoodle Pumpkin Walnut Bread plain, or spread a little cream cheese or butter on top for an extra indulgent treat!

Nutrition Facts

Calories: 320kcal

Carbohydrates: 38g

Protein: 5g

Fat: 18g

Saturated Fat: g

Cholesterol: 35mg

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