Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread is a cozy, flavorful loaf that blends the warm spices of a classic pumpkin bread with the sugary cinnamon crunch of a snickerdoodle cookie. Perfect for fall baking or year-round indulgence, this moist and tender bread offers comforting sweetness in every bite.

Why You’ll Love This Recipe

This recipe perfectly balances rich pumpkin flavor with the delightful crackly topping of cinnamon sugar, creating a truly irresistible loaf. It is simple to prepare with pantry staples and delivers consistent, bakery-quality results at home. Whether enjoyed for breakfast, dessert, or an afternoon snack, Snickerdoodle Pumpkin Bread will quickly become a seasonal favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bread:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup brown sugar, packed
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 1 tsp ground nutmeg
• 1/2 cup vegetable oil

For the Cinnamon Sugar Topping:

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to ensure easy removal of the bread after baking.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.
3. In a large bowl, mix the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract until fully blended.
4. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined, being careful not to overmix.
5. In a small bowl, prepare the cinnamon sugar topping by mixing the granulated sugar and ground cinnamon.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
7. Add the remaining batter on top, followed by the rest of the cinnamon sugar.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.

Servings and Timing

This recipe yields approximately 10–12 slices.
Preparation time: 15 minutes
Cooking time: 55–65 minutes

Variations

• Chocolate Chip Addition: Fold 1/2 cup of chocolate chips into the batter for a chocolatey twist.
• Nutty Version: Add 1/2 cup of chopped pecans or walnuts for extra texture and flavor.
• Mini Loaves: Divide the batter between smaller pans for mini loaves, adjusting baking time to about 30–35 minutes.
• Cream Cheese Filling: Add a layer of sweetened cream cheese in the center for a decadent treat.
• Gluten-Free: Substitute with a gluten-free all-purpose flour blend to make a gluten-free version.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
To reheat, microwave individual slices for about 10–15 seconds to restore warmth and softness.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree as long as it is well-drained and smooth.

How do I know when the bread is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it is ready.

Can I double the recipe?

Yes, double the ingredients and use two loaf pans. Adjust baking time as needed.

What type of oil is best for this bread?

Vegetable oil is recommended for its neutral flavor, but you can also use canola oil.

Can I make muffins instead of a loaf?

Yes, divide the batter into muffin tins and bake for 18–22 minutes.

How do I keep the bread moist?

Avoid overbaking and store it properly in an airtight container.

Can I use only granulated sugar instead of brown sugar?

You can, but the brown sugar adds moisture and richness that enhance the bread’s flavor.

Is it necessary to layer the cinnamon sugar?

Layering gives a beautiful swirl and extra sweetness, but you can sprinkle all on top if preferred.

What can I use if I do not have ground ginger?

You can omit it or substitute with a small amount of ground allspice or ground cloves.

Should I refrigerate the bread?

It is not necessary unless you plan to keep it longer than three days.

Conclusion

Snickerdoodle Pumpkin Bread is the perfect fusion of two beloved classics: the cozy, spiced warmth of pumpkin bread and the sweet, cinnamon crunch of snickerdoodles. Simple to make yet impressively flavorful, this delightful loaf is sure to become a cherished favorite for gatherings, gifts, or quiet moments with a cup of coffee.

Snickerdoodle Pumpkin Bread

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• Author: Olivia
• Total Time: 0 hours
• Yield: 1 loaf (about 10 slices)
• Diet: Vegetarian

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Description

This Snickerdoodle Pumpkin Bread is a cozy, spiced fall treat combining the rich flavors of pumpkin with a cinnamon-sugar snickerdoodle topping. Moist, fluffy, and warmly spiced, it’s perfect for breakfast, dessert, or a cozy afternoon snack!

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Ingredients

For the bread:

• 1 cup canned pumpkin puree

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1 tsp vanilla extract

• 2 large eggs

• 1 cup brown sugar, packed

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp salt

• 1 tsp ground nutmeg

• 1/2 cup vegetable oil

For the cinnamon sugar topping:

• 2 tbsp granulated sugar

• 1 tsp ground cinnamon

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Instructions

• Preheat the Oven:
  Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

• Mix the Dry Ingredients:
  In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.

• Combine the Wet Ingredients:
  In a large bowl, mix the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

• Combine Wet and Dry Ingredients:
  Gradually add the dry ingredients to the wet mixture. Stir just until combined — avoid overmixing.

• Prepare the Cinnamon Sugar:
  In a small bowl, stir together the granulated sugar and ground cinnamon for the topping.

• Assemble the Bread:
  Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Layer the remaining batter on top and sprinkle with the rest of the cinnamon sugar.

• Bake:
  Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

 

• Cool and Serve:
  Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

• Do not overmix the batter to keep the bread tender and fluffy.

• Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for longer shelf life.

 

• You can double the recipe and freeze one loaf for later!

• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American