Snickerdoodle Pumpkin Bread
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.
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!
Notes
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.