Snickerdoodle Pumpkin Bread

by

Sweet, spiced loaf with a cinnamon-sugar swirl

If you love pumpkin bread and snickerdoodles, this Snickerdoodle Pumpkin Bread is about to become your new fall favorite. 🎃✨ Soft, moist pumpkin bread is layered with a cinnamon-sugar swirl and topped with a sweet, crackly crust—just like your favorite cookie! It’s the perfect bake for cozy mornings, Thanksgiving brunch, or gifting to friends and neighbors. The recipe comes together in one bowl and fills your kitchen with the most irresistible autumn aroma. Whether you enjoy it with coffee, tea, or a glass of cold milk, this pumpkin bread will disappear slice by slice. 🍁🍪

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 10 slices

Ingredients List

For the Bread:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup vegetable oil (or melted butter)
  • 2 teaspoons vanilla extract

For the Snickerdoodle Topping:

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • 9×5-inch loaf pan
  • Small bowl (for cinnamon sugar mix)
  • Cooling rack

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
  2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. Combine wet ingredients: In a large bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla until smooth. 🎃
  4. Make the batter: Add dry ingredients to the wet mixture and stir gently until just combined.
  5. Layer with cinnamon sugar: In a small bowl, mix sugar and cinnamon for topping. Pour half the batter into loaf pan, sprinkle with half the cinnamon sugar. Add remaining batter, then sprinkle rest of cinnamon sugar on top.
  6. Bake for 50–55 minutes, or until a toothpick comes out clean.
  7. Cool & serve: Let cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temp. 🍞✨

Pro Tips

  • Moisture Trick: Use pumpkin puree, not pumpkin pie filling. It keeps the bread soft and flavorful.
  • Storage: Wrap in plastic wrap and store at room temperature for up to 3 days, or refrigerate for 5 days.
  • Freezer-Friendly: Freeze slices individually for grab-and-go treats.
  • Serving Idea: Toast a slice and spread with cream cheese or butter for a cozy breakfast.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice2403g36g10g2g20