Pumpkin spice lovers this one’s for you! This snickerdoodle pumpkin bread is soft, warmly spiced, and topped with a sweet cinnamon crunch you’ll crave all season. Whether you’re sipping cider or cuddling up with a cozy blanket, this loaf brings all the fall feels right into your kitchen.
Table of Contents
Why You’ll Love This Snickerdoodle Pumpkin Bread
Picture this: pumpkin bread that’s moist and fluffy with that unmistakable warmth from cinnamon and nutmeg but with a twist. A buttery snickerdoodle sugar crust on top adds just the right amount of crunch. It’s like your favorite cookie and your favorite loaf cake had a delicious autumn baby.
This is the kind of recipe you’ll want to make on repeat for breakfast, snacks, dessert, or gifting. Plus, it makes your kitchen smell like a cinnamon-scented candle exploded (in the best way).
Ingredients You’ll Need
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1/2 cup neutral oil (like vegetable or canola)
- 2 large eggs
- 1/4 cup milk (any kind works)
- 1 teaspoon vanilla extract
For the Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
How to Make Snickerdoodle Pumpkin Bread
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F and line a loaf pan with parchment paper or spray with nonstick spray.
- Whisk Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients: In another bowl, whisk together pumpkin puree, both sugars, oil, eggs, milk, and vanilla until smooth.
- Combine Gently: Add the dry ingredients to the wet and stir until just combined. Don’t overmix it keeps the bread fluffy.
- Pour & Sprinkle: Pour the batter into your prepared loaf pan and smooth out the top. Mix the snickerdoodle topping and sprinkle evenly.
- Bake: Bake for 55 65 minutes or until a toothpick comes out clean from the center.
- Cool: Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely. Slice once it’s cool the flavors deepen as it rests!
Tips for Perfect Texture and Flavor
- Don’t skip the spice mix that’s where the magic happens.
- Room temp eggs = fluffier texture.
- Want even more cinnamon punch? Add a cinnamon swirl inside the batter.
- Make sure your baking soda and powder are fresh they’re the secret behind a good rise.
Substitutions & Variations
- Dairy-free: Use almond milk and a dairy-free butter for the topping.
- Gluten-free: Swap the flour with a 1:1 gluten-free blend.
- Add-ins: Fold in chopped pecans or white chocolate chips for extra cozy vibes.
- Healthier twist: Sub half the oil for applesauce still moist, just lighter!
How to Serve It
This pumpkin loaf shines with a cup of hot coffee or chai latte. Slice it thick for brunch, gift a loaf to a neighbor, or warm it up with a pat of butter for a soul-hugging snack. You could even make it into mini loaves for party favors or bake sales.
Craving more pumpkin goodies?
This easy pumpkin bread is a crowd favorite simple and so satisfying.
How to Store & Freeze It
- Room Temp: Wrap tightly and keep on the counter for up to 3 days.
- Fridge: Store in an airtight container for up to a week.
- Freezer: Freeze slices or the full loaf (wrapped well) for up to 3 months. Thaw overnight at room temp.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and not watery. You may need to blot with paper towels.
How do I keep the cinnamon sugar topping crisp?
Let the loaf cool uncovered. Covering too soon traps steam and softens the sugar crust.
Can I make this bread ahead of time?
Totally! In fact, it tastes even better the next day as the flavors meld together beautifully.
Try This Next
If this loaf made your kitchen smell like heaven, you’ll love these chewy pumpkin snickerdoodle cookies they’re soft, spiced, and disappear fast!
Looking for a dreamy fall dessert? These pumpkin cream cheese bars hit all the cozy notes.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Snickerdoodle Pumpkin Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree not pie filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 1/2 cup neutral oil like vegetable or canola
- 2 large eggs
- 1/4 cup milk any kind works
- 1 teaspoon vanilla extract
Snickerdoodle Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper or spray with nonstick spray.
- In a large bowl, mix flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk together pumpkin puree, both sugars, oil, eggs, milk, and vanilla until smooth.
- Add the dry ingredients to the wet and stir until just combined. Don’t overmix to keep the bread fluffy.
- Pour the batter into your prepared loaf pan and smooth out the top. Mix the snickerdoodle topping and sprinkle evenly.
- Bake for 55–65 minutes or until a toothpick comes out clean from the center.
- Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely. Slice once it’s cool—the flavors deepen as it rests!