As the crisp autumn air settles in, there’s no better way to embrace the season than with the comforting aroma of warm spices and the sweet taste of maple syrup. Enter the Golden Maple Snickerdoodle Bread, a delightful fusion of cinnamon, nutmeg, and maple that promises to become a fall favorite. Whether you’re enjoying a cozy weekend at home or hosting a holiday gathering, this moist, flavorful bread is sure to impress.

A Sweet Autumn Fusion

This recipe takes the classic appeal of snickerdoodle cookies and elevates it with a twist of maple and pumpkin puree, giving it a moist texture that’s hard to resist. The result is a loaf that is not only aromatic but also perfectly balanced in sweetness, making it the ideal companion for a cup of tea or coffee on a chilly afternoon.

Key Ingredients

Here’s a glimpse at the essentials you’ll need:

Pumpkin Puree: This adds moisture and a subtle fall flavor that complements the maple.
Maple Syrup: A golden syrup that infuses the bread with natural sweetness and a hint of warmth.
Cinnamon and Nutmeg: These cozy spices are the essence of fall, adding depth and warmth to the bread.
Cream of Tartar: A key component of snickerdoodles, this helps create the signature tangy flavor.

The topping, a mix of cinnamon and sugar, adds a delightful crunch and sparkle to the top of the loaf, making each bite as pleasing to the eyes as it is to the palate.

How to Make Golden Maple Snickerdoodle Bread

Follow these simple steps to create a bread that’s as beautiful as it is delicious:

Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.
Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, both sugars, maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cream of tartar.
Bring it Together: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Add the Topping: Pour the batter into the prepared loaf pan, then mix the sugar and cinnamon for the topping and sprinkle generously over the batter.
Bake to Perfection: Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely before slicing to ensure a clean cut.

Perfect for Any Occasion

This Golden Maple Snickerdoodle Bread is a versatile treat that fits any occasion. Serve it for breakfast, as an afternoon snack, or even as a sweet addition to your holiday dessert table. The blend of spices and maple syrup evokes a sense of warmth and comfort, making it the perfect baked good to enjoy as the leaves fall and the temperatures drop.

Whether you’re baking for yourself or sharing with loved ones, this bread is a seasonal indulgence that captures the essence of autumn in every bite. So, go ahead, grab your loaf pan, and fill your home with the irresistible scent of this autumn-inspired treat!

Golden Maple Snickerdoodle Bread

Author: Alice

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Description

Indulge in the comforting aroma and flavor of cozy spices with a delightful maple twist. This Golden Maple Snickerdoodle Bread blends the warmth of cinnamon and nutmeg with the rich sweetness of maple syrup, making it an irresistibly moist treat perfect for autumn weekends or holiday gatherings.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup vegetable oil
3/4 cup sugar
1/2 cup brown sugar
1/4 cup pure maple syrup
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup sugar for topping
1 tablespoon cinnamon for topping

Instructions

Preheat your oven to 350F (175C) and grease a loaf pan.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, sugar, brown sugar, maple syrup, eggs, and vanilla extract, stirring until smooth and well-mixed.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cream of tartar.
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
Pour the batter into the greased loaf pan.
Mix the topping sugar with cinnamon and sprinkle generously over the batter.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.