This Snickerdoodle Pumpkin Bread is the perfect marriage of two beloved classics, resulting in a wonderfully moist and fragrant loaf. A tender pumpkin bread is swirled and topped with a classic cinnamon-sugar mixture, creating a delightful treat for any time of day.
My sister Jennifer, our family’s dessert innovator, created this on a cozy autumn day. The house filled with the warm aroma of pumpkin and cinnamon, and that first bite was pure joy, a perfect memory I cherish with every single slice.
What We’ll Need for Our Bread
For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup neutral oil (canola or vegetable)
- 1/4 cup milk
- 2 teaspoons vanilla extract
My Trusted Kitchen Helpers
Before we begin, here are a couple of tools that I find make this recipe a breeze.
For That Perfect Loaf Shape
A standard 9×5-inch loaf pan is essential for getting that perfect, classic pumpkin loaf shape.
To Keep the Bottom Crisp
Letting the bread cool on a wire rack ensures it doesn’t get soggy on the bottom.
Bringing Our Pumpkin Bread to Life
Prepping the Pan with a Touch of Sweetness
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and then give it a good coating on the inside with about 2 tablespoons of your cinnamon-sugar mixture. This little step is what gives the crust that extra special touch.
Whisking Together the Dry Ingredients
In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, cream of tartar, all those lovely warm spices, and the salt. Giving them a good whisk now ensures everything is evenly distributed.
Folding in the Heart of Our Bread
To the same bowl with your dry ingredients, add the pumpkin purée, eggs, oil, milk, and vanilla. Stir everything together until it’s just smooth. Remember, one of the secrets to a tender pumpkin bread is not to overmix! A few little lumps are perfectly fine.
Creating That Lovely Cinnamon Layer
Pour half of your beautiful pumpkin batter into the prepared pan. Now, sprinkle about 2 tablespoons of the cinnamon-sugar mixture over the top. Gently pour the rest of the batter over this, smoothing it out.
The Final Sprinkle of Magic
Sprinkle the rest of the cinnamon-sugar generously over the top of the batter. Don’t be shy with it!
Baking and a Little Bit of Patience
Bake for 55 to 65 minutes. A good way to check for doneness is to insert a toothpick into the center; it should come out with just a few moist crumbs attached. Let the loaf cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely before you slice into it.
My Secrets to Success
- Don’t Overmix: To achieve a tender, moist pumpkin bread, be careful not to overmix the batter.
- The Magic of Oil: Using a neutral oil is key to a super moist and tender crumb that stays fresh for days.
- Cinnamon-Sugar Goodness: The generous coating of cinnamon-sugar creates a delightful, slightly crunchy crust reminiscent of a snickerdoodle cookie.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use.
For a Lighter, Healthier Loaf
- Reduce the Sugar: You can often reduce the sugar in quick bread recipes without a major impact on the texture. Try reducing both the granulated and brown sugar by about 1/4 cup each.
- Whole Wheat Swap: For a nutritional boost, you can substitute half of the all-purpose flour with white whole wheat flour. This will add some extra fiber and a slightly nuttier flavor to your pumpkin loaf recipe.
- Unsweetened Applesauce: To lower the oil content, you can replace up to half of the oil with unsweetened applesauce. This can make the bread a little denser but still deliciously moist.
My Favorite Ways to Serve This Bread
- Warm with Butter: There’s nothing quite like a warm slice of this easy pumpkin bread with a generous spread of butter.
- A Dollop of Cream: For a more decadent treat, serve a slice with a dollop of whipped cream or a schmear of cream cheese frosting.
- Breakfast Treat: This pumpkin loaf is wonderful for breakfast alongside a hot cup of coffee or tea. You can even use thicker slices to make a spectacular French toast.
A Few Common Pitfalls (And How to Avoid Them)
- Overmixing the Batter: As mentioned before, overmixing can develop the gluten in the flour too much, leading to a tough, dense loaf instead of a tender one. Mix just until the ingredients are combined.
- Using Pumpkin Pie Filling: Make sure you’re using 100% pure pumpkin purée and not pumpkin pie filling. The latter is already sweetened and spiced, which will throw off the balance of this recipe.
- Slicing it Too Soon: It’s so tempting to slice into that warm, fragrant loaf right out of the oven, but it’s best to let it cool completely. Slicing it while it’s still warm can cause it to be gummy and fall apart.
How to Keep Your Bread Fresh and Delicious
To keep your pumpkin bread fresh, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to three days or in the refrigerator for about a week. You can also freeze this bread for up to three months. For easy enjoyment later, consider slicing it before freezing.
From My Kitchen to Yours
There’s something truly special about the aroma of this pumpkin bread filling the house. It’s more than just a recipe; it’s a warm hug on a cool day. I hope that when you bake this loaf, it brings as much comfort and joy to your kitchen as it does to mine. May it be the start of many happy memories for you and your loved ones.
Just in Case You’re Wondering…
What if I want to add nuts or chocolate chips?
Absolutely! About a cup of chopped pecans, walnuts, or semi-sweet chocolate chips would be a delicious addition. You can gently fold them into the batter at the end.
Help! Why did my bread sink in the middle?
This can sometimes happen if the bread is underbaked. Make sure to do the toothpick test to ensure it’s cooked all the way through before taking it out of the oven.
Could I turn this recipe into muffins?
Yes, this batter would make wonderful muffins. You would just need to adjust the baking time, likely to around 20-25 minutes. Keep a close eye on them.
Print
Snickerdoodle Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Snickerdoodle Pumpkin Bread is the perfect marriage of two beloved classics, resulting in a wonderfully moist and fragrant loaf. A tender pumpkin bread is swirled and topped with a classic cinnamon-sugar mixture, creating a delightful treat for any time of day.
Ingredients
- 1/2 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup neutral oil (canola or vegetable)
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and coat with 2 tablespoons of cinnamon-sugar mixture.
- In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cream of tartar, spices, and salt.
- Add pumpkin purée, eggs, oil, milk, and vanilla to dry ingredients. Stir until just smooth, being careful not to overmix.
- Pour half the batter into the prepared pan. Sprinkle with 2 tablespoons cinnamon-sugar mixture. Top with remaining batter and smooth out.
- Sprinkle the rest of the cinnamon-sugar mixture over the top generously.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, fold in 1 cup of chopped nuts or chocolate chips before baking. Do not slice too soon after baking to avoid gumminess.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: snickerdoodle pumpkin bread, pumpkin loaf, cinnamon sugar bread