Save It A moist, spiced pumpkin bread swirled with cinnamon sugar, inspired by churros and classic snickerdoodle cookies. Perfect for autumn breakfasts or cozy desserts.
I first made this bread for a chilly October brunch. The swirls of cinnamon and the aroma of pumpkin filled the kitchen, and it quickly became a favorite for my friends who love classic snickerdoodles and churros alike.
Ingredients
- Granulated Sugar: Used for both cinnamon sugar topping and snickerdoodle swirl
- Ground Cinnamon: Key spice for both topping and swirl
- All-Purpose Flour: Forms the bread base
- Baking Soda and Baking Powder: For leavening
- Salt: Balances sweetness
- Nutmeg, Ginger, Cloves: Adds warmth and autumn spice
- Light Brown Sugar: Adds moisture and caramel notes
- Unsalted Butter: Gives richness and moisture
- Eggs: Bind the batter
- Canned Pumpkin Puree: Star ingredient, provides color and moisture
- Whole Milk: Adds tenderness
- Vanilla Extract: Rounds out the flavors
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Make Cinnamon Sugar:
- Mix granulated sugar and ground cinnamon. Reserve 2 tablespoons for topping, set aside rest.
- Snickerdoodle Swirl:
- Mix sugar and cinnamon in a small bowl for the swirl.
- Mix Dry Ingredients:
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
- Mix Wet Ingredients:
- In a large bowl, whisk both sugars and melted butter until blended. Add eggs, pumpkin puree, milk, and vanilla, then whisk until smooth.
- Combine Mixtures:
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Layer Batter:
- Pour half the batter into loaf pan. Sprinkle with snickerdoodle swirl mixture. Add remaining batter and smooth surface.
- Topping:
- Sprinkle reserved cinnamon sugar evenly over the top.
- Bake:
- Bake for 50–60 minutes until a toothpick comes out clean.
- Cool:
- Let cool in pan for 15 minutes, then transfer to wire rack to cool fully before slicing.
Save It My kids love helping to sprinkle the cinnamon sugar right before baking. Eating a slice together with everyone at the table has become our autumn weekend tradition.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, cooling rack
Allergen Information
This bread contains wheat (gluten), eggs, milk, and butter. If you add nuts, be mindful of allergy cross-contamination.
Nutritional Information
Approximate nutrition per slice (based on 10 slices): 280 calories, 9 g fat, 47 g carbohydrates, 3 g protein.
Save It This bread is delicious warm or at room temperature. Enjoy a slice with chai or your favorite autumn drink!
Common Questions About Recipes
- → What gives this bread its churro flavor?
The cinnamon sugar swirl and topping evoke the sweet, spiced flavors found in classic churros.
- → Can I substitute pumpkin puree?
Yes, sweet potato puree works well for a similar texture and flavor profile.
- → How do I know when the loaf is done baking?
Insert a toothpick into the center; it should come out clean when the bread is fully baked.
- → Can I add nuts for texture?
Absolutely! Try folding in chopped pecans or walnuts for extra crunch.
- → Is this suitable for vegetarians?
Yes, the ingredient list is vegetarian-friendly.
- → What type of pan should I use?
A standard 9x5-inch loaf pan works best to achieve the ideal size and shape.
- → How long should the bread cool?
Let it cool 15 minutes in the pan and then fully on a wire rack before slicing.