This post is sponsored by Silpat. All opinions are my own. #MYSILPAT #PerfectBaking
If this Pumpkin Snickerdoodle Bread doesn’t make you look forward to fall, I don’t know what will! These adorable mini loaves are the perfect size to be enjoyed for dessert and are made to be wrapped up all pretty and delivered to friends and neighbors as gifts too!
I love dessert in mini form, don’t you? Not only is it super cute, but it seems to taste better too! Sometimes a big ‘ol slice of pumpkin bread can be a little overwhelming, but these tiny cinnamon-sugar-topped slices are so tender and yummy! Little bite-sized delights! Do you love snickerdoodle cookies? Then you’re going to go bananas over today’s recipe!
The fantastically soft texture of this bread is thanks to my new incredible Silpat Mini Loaf pan. How amazing is this?! It’s a brilliant product that will really up your baking game! It retails for $50 per mold and is exclusively available at Williams – Sonoma. If you want to win one for yourself, be sure to head on over to my Instagram page where I’m giving one away!
My bread cooked so evenly and perfectly! Just look at those moist crumbs! That sugar cinnamon topping just sends it over the top! You thought you loved pumpkin bread before, well think again! You’ll never want it any other way from here on out. 🙂 The cinnamon sugar is an incredible upgrade!
The Silpat Mini Loaf pan has room for nine mini loaves, so you can make fast friends with the whole neighborhood or save them all for yourself! 🙂 Each mold liner is 13×18, so it fits nicely inside my standard half-size jelly roll pan.
This mold is also great for pound cakes and yeast bread. Just think of the possibilities for homemade holiday gifts! And, if this wasn’t enough to make you giddy, be sure to look for Silpat’s perfect baking collection in the Mini Fluted Cake, Mini Muffin, Classic Muffin, and Madeleine shapes as well! I bet you can think of a few baker friends or family members who would love to receive one of these as a holiday gift!
I’ve always loved Silpat products, but I believe they’ve really outdone themselves with this one!
I crave all things pumpkin when fall rolls around. One of my favorite cookies out there is the Snickerdoodle, so I decided to combine the two into one delicious quick bread loaf that will have you saying, “Wow!”. I made two batches, because one of something this good just isn’t enough.
I stacked two loaves on top of each other, wrapped them in cellophane, tied with baker’s twine and delivered some to my neighbors and a few friends from church.
I received texts all throughout the day saying how much they all enjoyed this treat! One even said it was “Flippin’ amazing!” 🙂
It really is the best pumpkin bread I’ve had! Especially since it bakes to absolute perfection in the nonstick Silpat Mini Loaf Pan! No greasing necessary! Just let them cool for a little bit, then pop them right out of the individual molds!
Pumpkin Snickerdoodle Bread
- 1/2 c. butter softened
- 1 c. sugar
- 2 large eggs
- 3/4 c. pumpkin puree NOT pumpkin pie filling
- 1 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ground cloves
- 3 Tbsp. sugar
- 1/4 tsp. plus 1/8 tsp. cinnamon
- Preheat oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, cream together butter, sugar, eggs, and pumpkin puree.
- In a separate bowl, stir together flour, baking soda, salt, pumpkin pie spice, and cloves. Add it to the wet mixture and mix until incorporated, stopping to scrape down the sides as necessary.
- Divide mixture evenly among the nine molds in the Silpat Mini Loaf Pan and spread. They'll be most of the way full. Make sure your mold is placed securely in a jelly roll pan (rimmed baking sheet).
- Stir together sugar and cinnamon for the topping and sprinkle over the batter.
- Bake for approximately 17-18 minutes, or just until a toothpick inserted into the center comes out clean. Let the loaves cool for about 20 to 30 minutes in the molds, then carefully remove them to let cool completely on a cooling rack. Store in an airtight container.
Here’s a quick picture tutorial on how to make them:
These are beautiful little loaves! I’ll be making this recipe on repeat this season!
I hope you get to try it very soon!