Snickerdoodle Pumpkin Walnut Bread

Kristin D


Yes, the name says it all. Make these every year during the time of pumpkin-flavored-everything; other wise known as "Autumn."


★★★★★ 2 votes

Makes 2 loaves
30 Min
1 Hr 15 Min


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  • 2 c
    all purpose flour
  • 1 1/2 c
    white whole wheat flour (all purpose may be substituted)
  • 2 c
    light brown sugar, packed
  • 1/3 c
    granulated sugar
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 2
    heaping tbsps. pumpkin pie spice
  • 1 -15 oz
    can pumpkin puree (this measures to be just under 2 cups)
  • 1 c
    vegetable oil
  • 1/3 c
  • 1/3 c
  • 1/2 c
    walnuts, chopped

  • 1/2 c
    all purpose flour
  • 1/2 c
    granulated sugar
  • 1/2 tsp
  • 2 Tbsp
  • 2 Tbsp
    butter (sometimes, i double this amount to make the topping extra good.)

How to Make Snickerdoodle Pumpkin Walnut Bread


  1. Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
  2. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
    In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. Add walnuts.
  3. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
  4. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack.

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About Snickerdoodle Pumpkin Walnut Bread

Course/Dish: Sweet Breads

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