Snickerdoodle Pumpkin Bread

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Snickerdoodle Pumpkin Bread is moist, spiced, and coated in cinnamon sugar—like your favorite cookie in a soft, pumpkin-packed loaf!

If you’re torn between your love for pumpkin bread and your craving for snickerdoodle cookies, this Snickerdoodle Pumpkin Bread gives you the best of both worlds. It’s a perfectly moist pumpkin loaf infused with warm spices, topped (and swirled!) with that signature sweet cinnamon-sugar crunch.

Whether you’re baking for fall, hosting brunch, or just need a cozy treat to go with your coffee, this recipe is easy, one-bowl, and sure to be a new seasonal favorite. With its crackly top and soft crumb, it’s everything comforting and cozy—just like autumn should be.

Ingredients:

For the Bread:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 ½ cups canned pumpkin purée
  • ½ cup vegetable oil
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping & Swirl:

  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon

Preparation:

Step 1: Preheat Oven

  • Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.

Step 2: Make Cinnamon Sugar

  • In a small bowl, mix together the 3 tablespoons of sugar and 1 ½ teaspoons of cinnamon. Set aside.

Step 3: Combine Dry Ingredients

  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Step 4: Mix Wet Ingredients

  • In a large bowl, beat the eggs, granulated sugar, and brown sugar. Stir in the pumpkin purée, oil, milk, and vanilla until smooth and well combined.

Step 5: Combine and Layer

  • Stir the dry ingredients into the wet until just combined—don’t overmix. Pour half the batter into the loaf pan, then sprinkle with half the cinnamon sugar. Add the remaining batter and top with the rest of the cinnamon sugar. Use a knife to gently swirl the top layer.

Step 6: Bake

  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15 minutes.

Step 7: Cool

  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Variation:

  • Add Cream Cheese Swirl: Mix 4 oz cream cheese, 1 tbsp sugar, and ½ tsp vanilla. Swirl into the batter before baking.
  • Add a Crunch: Sprinkle chopped pecans or walnuts on top with the cinnamon sugar.
  • Mini Loaves: Divide into two mini loaf pans; bake for 35–40 minutes.
  • Muffins: Bake in muffin tins at 350°F for 20–22 minutes for portable snickerdoodle pumpkin muffins.

COOKING Note:

This bread gets better after sitting a few hours (or overnight) as the flavors meld and the texture becomes even more moist. Wrap tightly once fully cooled.

Serving Suggestions:

  • Breakfast or brunch: Serve with coffee or tea.
  • As dessert: Add a scoop of vanilla ice cream or whipped cream.
  • Gifting: Wrap in parchment and twine for fall gifts.
  • Warm it up: A quick zap in the microwave gives that “just baked” feel.

Tips:

  • Make sure your pumpkin purée is thick, not watery.
  • Use room temperature eggs for best texture.
  • Let the loaf cool completely before slicing—it’ll be easier to cut and less crumbly.
  • Store at room temperature in an airtight container for up to 4 days.
  • Freeze individual slices wrapped in plastic wrap for up to 3 months.

⏱️ Time Overview:

  • Prep Time: 10 minutes
  • Bake Time: 60 minutes
  • Cool Time: 1 hour
  • Total Time: ~1 hour 10 minutes active / 2+ hours including cooling

🍽️ Nutritional Information (per slice, 10 slices):

  • Calories: ~270
  • Protein: ~3g
  • Carbohydrates: ~37g
  • Fat: ~11g
  • Sugar: ~20g
  • Sodium: ~220mg

Estimates may vary depending on your specific ingredients.

❓FAQs

Can I make this recipe gluten-free?

  • Yes, simply use a 1:1 gluten-free all-purpose flour blend.

Can I use fresh pumpkin instead of canned?

  • Absolutely, just be sure it’s thick and well-drained. Too much liquid will affect the texture.

Why is my bread dense?

  • Overmixing the batter or using too much liquid can make the loaf heavy. Stir just until combined.

Can I skip the cinnamon sugar topping?

  • You can, but that crackly cinnamon crust is what gives it the snickerdoodle character!

Does this freeze well?

  • Yes! Slice and freeze in individual pieces wrapped tightly for a quick snack later.

Conclusion:

This Snickerdoodle Pumpkin Bread is soft, moist, and swirled with a sweet cinnamon-sugar layer that gives every slice the nostalgic flavor of snickerdoodle cookies. It’s easy to make, beautiful to serve, and bursting with fall spice.

Whether you enjoy it warm with butter or sneak slices for dessert, this loaf will be a hit with everyone. With one bowl, simple ingredients, and a bakery-worthy result, it’s a pumpkin bread recipe you’ll want to make again and again

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