Description

This Pumpkin Snickerdoodle Loaf is a moist, soft, and flavorful loaf cake that blends the sweetness of pumpkin with the classic cinnamon sugar flavors of snickerdoodles. With a golden-brown crust and a fluffy interior, it’s the perfect cozy treat for autumn, ideal for sharing with family and friends during gatherings. The loaf is topped with a cinnamon sugar mixture for that signature snickerdoodle crunch and warmth.

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Topping

1/4 cup cinnamon sugar (for topping)

Instructions

Prepare Your Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to ensure easy removal of the loaf after baking.
Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light. Then add in the pumpkin puree, eggs, and vanilla extract. Mix thoroughly until all wet ingredients are fully incorporated.
Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt, ensuring the spices and leavening agents are evenly distributed.
Combine the Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing—the batter may have a few lumps, which is perfect for maintaining a light texture in the loaf.
Pour and Top: Pour the batter evenly into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the top of the batter to create the characteristic snickerdoodle topping.
Bake: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the loaf is fully baked.
Cool and Enjoy: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Use fresh pumpkin puree or canned pumpkin without additives for best flavor and texture.
You can substitute butter with halal-friendly margarine or coconut oil if needed.
Ensure all ingredients are at room temperature to promote even mixing and baking.
Do not overmix the batter to avoid a dense loaf; a few lumps are fine.
Store the loaf in an airtight container at room temperature for up to 3 days or freeze tightly wrapped for up to 3 months.
Reheat slices in the microwave for 15-20 seconds or in a 350°F oven until warmed through to restore the fresh-baked texture.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin loaf, snickerdoodle, pumpkin bread, fall dessert, cinnamon sugar loaf, moist pumpkin cake, homemade pumpkin bread