Snickerdoodle Pumpkin Bread

Why You’ll Love This Recipe

• Combines the rich flavors of pumpkin spice with the sweetness of snickerdoodles
• Moist and tender texture with a deliciously crunchy cinnamon-sugar topping
• Perfect for fall gatherings, holiday treats, or cozy mornings
• Easy to make with simple ingredients
• Stays fresh for days and can be frozen for later

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Pumpkin puree
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil or melted butter
• Vanilla extract
• Milk
• Cinnamon-sugar mixture (for topping)

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Sprinkle a generous amount of the cinnamon-sugar mixture over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Add nuts: Mix in ½ cup of chopped pecans or walnuts for extra crunch.
• Chocolate twist: Stir in ½ cup of chocolate chips for a sweeter version.
• Glazed finish: Drizzle with a simple vanilla or cream cheese glaze for added indulgence.
• Healthier option: Substitute half the all-purpose flour with whole wheat flour and use coconut sugar instead of granulated sugar.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to a week. Warm slices in the microwave for a few seconds before serving.
• Freezer: Wrap the bread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

FAQs

How do I keep my pumpkin bread from becoming too dense?

Make sure not to overmix the batter and measure the flour correctly using the spoon-and-level method.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to use homemade pumpkin puree that has been well-drained to avoid excess moisture.

What makes this bread taste like a snickerdoodle?

The combination of cinnamon-sugar topping and the slight tang from brown sugar gives it that signature snickerdoodle flavor.

Can I make this bread gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

What can I use instead of vegetable oil?

You can use melted butter, coconut oil, or applesauce for a healthier alternative.

Can I double the recipe?

Absolutely! Just divide the batter evenly between two loaf pans and bake accordingly.

Why did my bread sink in the middle?

This could be due to underbaking or opening the oven door too soon. Make sure to bake until a toothpick comes out clean.

How do I make the cinnamon-sugar topping stick better?

Lightly press the cinnamon-sugar mixture into the batter before baking to help it adhere.

Can I make muffins instead of a loaf?

Yes! Divide the batter into muffin tins and bake at 350°F for about 18-22 minutes.

Is this bread very sweet?

It has a balanced sweetness, but you can reduce the sugar slightly if you prefer a less sweet version.

Conclusion

Snickerdoodle Pumpkin Bread is the ultimate fall treat, combining the best of pumpkin spice and snickerdoodle cookies in one delicious loaf. Whether enjoyed fresh out of the oven or toasted with a spread of butter, this bread is sure to be a favorite for the season. Try it with a cup of coffee or tea for the perfect cozy pairing!