Best Snickerdoodle Pumpkin Bread

As autumn sets in, there’s nothing more comforting than the warm scent of pumpkin spice filling the kitchen.

This Snickerdoodle Pumpkin Bread combines everything we love about classic pumpkin bread—moist, tender, and warmly spiced—with a sweet, crunchy cinnamon-sugar topping reminiscent of snickerdoodle cookies.

It’s the perfect loaf to slice up for breakfast, serve as an afternoon snack, or even enjoy as a cozy dessert alongside your favorite hot drink.

---

My Opinion

I absolutely loved baking this bread because it truly captures the essence of fall. From the moment I started mixing the batter, the aromas of cinnamon and nutmeg filled the air, creating that cozy feeling only autumn recipes can bring.

The pumpkin puree keeps the loaf incredibly moist, while the snickerdoodle topping gives it the perfect touch of sweetness and crunch.

When I sliced into it, I was impressed by how beautifully soft and tender the bread was. The flavor was spot on—spiced but not overwhelming, sweet but balanced. It pairs wonderfully with a cup of coffee in the morning or as a treat after dinner.

Honestly, I think this is one of those recipes I’ll be coming back to again and again each fall season.

---

Why You’ll Love This Recipe

• 🎃 Perfect Fall Flavor: Pumpkin, cinnamon, and nutmeg create a cozy seasonal loaf.
• 🍞 Moist & Tender: The pumpkin puree ensures every slice stays soft and flavorful.
• 🍪 Snickerdoodle Twist: Cinnamon-sugar topping adds a crunchy, cookie-inspired flair.
• ⏱ Easy to Make: Simple steps, no complicated techniques required.
• 🍴 Versatile: Great for breakfast, snacking, or even as a sweet gift for friends.

---

Tools You’ll Need

• 9×5-inch loaf pan
• Mixing bowls (one medium, one large)
• Whisk (for dry ingredients)
• Hand mixer or stand mixer (for creaming butter and sugar)
• Rubber spatula (for folding batter)
• Measuring cups and spoons
• Wire cooling rack
• Toothpick (for doneness check)

---

Ingredients

For the Bread:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 tsp vanilla extract

For the Snickerdoodle Topping:

• ¼ cup granulated sugar
• 1 tsp ground cinnamon

---

Step-by-Step Instructions

1. Preheat and Prepare the Pan
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps evenly distribute the spices throughout the loaf. Set aside.
3. Cream Butter and Sugars
   In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. Proper creaming is key to a tender crumb.
4. Incorporate Wet Ingredients
   Add in the pumpkin puree, eggs, and vanilla extract. Mix until smooth and well blended. Don’t worry if the batter looks slightly curdled at this stage—it will smooth out once the dry ingredients are added.
5. Combine Wet and Dry Mixtures
   Gradually add the dry ingredient mixture into the wet ingredients. Use a spatula to fold gently until just combined. Avoid overmixing, as this can make the bread dense.
6. Prepare the Topping
   In a small bowl, mix together the granulated sugar and cinnamon for the snickerdoodle topping.
7. Assemble the Bread
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the cinnamon-sugar topping over the batter, ensuring full coverage for that signature snickerdoodle crunch.
8. Bake
   Place the pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark to prevent overbaking.
9. Cool and Serve
   Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

---

Tips for Success

• Use room-temperature butter and eggs for better mixing.
• Don’t overmix the batter; stir just until the dry ingredients are incorporated.
• Let the bread cool fully before slicing to prevent it from crumbling.
• For extra crunch, double the snickerdoodle topping!

---

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Wrap tightly and refrigerate for up to 1 week.
• Freezer: Wrap cooled bread in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm slices in the microwave for 15–20 seconds.

---

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s cooked and pureed until smooth, with excess liquid drained.

Can I substitute butter with oil?
Yes, you can use an equal amount of vegetable oil or melted coconut oil. The flavor and texture will be slightly different but still delicious.

Can I make this gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend designed for baking.

---

Conclusion

This Snickerdoodle Pumpkin Bread is the ultimate fall bake—moist, spiced, and topped with a sugary crunch that makes every slice irresistible.

Whether enjoyed fresh out of the oven with coffee or packed as a snack for later, it’s guaranteed to become a seasonal favorite in your kitchen.

---

Category: Bread, Breakfast, Snack, Dessert

---