If there’s one recipe that makes my house smell like autumn wrapped in a hug, it’s this Snickerdoodle Pumpkin Bread. Sweet, warmly spiced, and crowned with that irresistible cinnamon-sugar topping—it’s the kind of bake that disappears before it’s even cooled. (Trust me, I’ve caught my kids sneaking slices straight off the rack!)
Pumpkin bread has always been a staple in my kitchen once September rolls around, but adding a snickerdoodle twist? Let’s just say this loaf didn’t last 24 hours the first time I made it.
Table of Contents
Why You’ll Love This Snickerdoodle Pumpkin Bread
- It’s like pumpkin bread met your favorite cookie and decided to fall in love.
- Easy enough for a weeknight bake but festive enough for holiday gatherings.
- Stays soft and moist for days (if your family lets it).
- That crackly cinnamon-sugar crust? Pure magic.
If you love this cozy bake, you’ll also want to try my Cinnamon-Sugar Pumpkin Bread or these Pumpkin Coffee Cake Cookies.
What Does Snickerdoodle Pumpkin Bread Taste Like?
Imagine the soft, spiced heart of pumpkin bread with a buttery sweetness. Now add a crunchy cinnamon-sugar topping that reminds you of biting into a snickerdoodle cookie fresh from the oven. Every slice is sweet, spiced, and slightly nostalgic—like fall memories you didn’t know you were missing.
Ingredients You’ll Need for Snickerdoodle Pumpkin Bread
One of my favorite things about this Snickerdoodle Pumpkin Bread recipe is that it comes together with simple pantry staples you probably already have on hand. No fancy shopping trips required—just cozy fall flavors waiting to be mixed into the dreamiest loaf. Here’s a closer look:
Dry Ingredients:
- All-purpose flour (1 ¾ cups): This gives the bread its structure. If you’ve made my Cinnamon-Sugar Pumpkin Bread, you’ll know flour is the backbone that holds all the magic together.
- Baking powder (1 teaspoon) & baking soda (1 teaspoon): These two team up to give your loaf just the right rise. Without them, your bread would be heavy instead of light and soft.
- Salt (½ teaspoon): A little salt balances all the sweetness and makes those fall spices shine brighter.
- Cinnamon (1 teaspoon): The star spice that makes your kitchen smell like heaven on a chilly day.
- Nutmeg (½ teaspoon): Adds a warm, nutty note that pairs perfectly with pumpkin.
- Ginger (¼ teaspoon): Just a whisper of ginger adds depth and a gentle spice.
Wet Ingredients:
- Unsalted butter (½ cup, softened): Butter gives this bread its moist, tender crumb and a subtle richness that makes every bite satisfying.
- Granulated sugar (1 cup) & brown sugar (½ cup, packed): The blend of white and brown sugar creates sweetness with a hint of caramel flavor. Brown sugar also helps keep the loaf extra soft.
- Eggs (2 large): These bind everything together and add structure. Room-temperature eggs work best here for smooth mixing.
- Pumpkin puree (1 cup): The heart of this recipe. Pumpkin keeps the loaf moist while adding that classic fall flavor. Make sure to grab 100% pure pumpkin puree, not pumpkin pie filling (which is already sweetened and spiced).
- Vanilla extract (1 teaspoon): A little vanilla rounds everything out and deepens the cozy flavors.
Cinnamon-Sugar Topping:
- Granulated sugar (¼ cup): Creates that sweet crunch on top.
- Ground cinnamon (1 tablespoon): Blended with sugar, it gives this bread its signature snickerdoodle twist.
👉 The beauty of these ingredients is how they work together to create layers of flavor. The pumpkin keeps the loaf soft and tender, the butter makes it rich, and the cinnamon-sugar topping takes it from “yum” to irresistible.
Step-by-Step Instructions for Making Snickerdoodle Pumpkin Bread
Baking Snickerdoodle Pumpkin Bread is easier than you might think—it’s really just about layering simple steps to build cozy flavor and texture. I’ll walk you through it so your loaf comes out soft, sweet, and topped with that signature cinnamon-sugar crust.
Step 1: Preheat the oven and prepare your pan
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal. Trust me, parchment makes cleanup a breeze and ensures your bread slips out in one beautiful piece.
Step 2: Mix the dry ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step makes sure your spices are evenly distributed, so every bite of your Snickerdoodle Pumpkin Bread has that perfect warm fall flavor.
(Pro tip: This spice blend is very similar to what I use in my Pumpkin Streusel Coffee Cake, so if you loved that recipe, you’ll feel right at home here.)
Step 3: Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step creates air pockets in the batter, giving your bread that tender crumb we all love. If you’ve got a stand mixer, let it do the work, but a hand mixer works just as well.
Step 4: Add eggs, pumpkin puree, and vanilla
Beat in the eggs, one at a time, scraping down the sides of the bowl so everything mixes evenly. Next, stir in the pumpkin puree and vanilla extract. This is the heart of your Snickerdoodle Pumpkin Bread—the pumpkin adds moisture, while the vanilla ties all the flavors together.
(And remember—use pure pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices, which can throw off the balance.)
Step 5: Combine wet and dry mixtures
Gradually add the dry ingredients to your wet mixture. Stir slowly and gently—just until the flour disappears. Overmixing here is the enemy; it can make your bread dense instead of soft and fluffy.
Step 6: Layer the batter with cinnamon-sugar topping
In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon cinnamon. Pour half of your batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mix on top. Add the rest of the batter, then finish with the remaining cinnamon-sugar.
Step 7: Create the swirl
Using a butter knife, gently swirl the topping into the batter. Don’t overdo it—you want streaks of cinnamon sugar, not a blended mess. This step is what gives your Snickerdoodle Pumpkin Bread its beautiful marbled look and crunchy top.
Step 8: Bake to perfection
Slide the pan into your preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so check at the 50-minute mark.
Step 9: Cool before slicing
Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Give it time to set fully before slicing (I know it’s hard to wait, but it makes all the difference for texture).
💡 Tip: If you want a second loaf to freeze, just double the recipe. Wrapped tightly, Snickerdoodle Pumpkin Bread freezes beautifully for up to 3 months—just like my Pumpkin Coffee Cake Recipe.
Tips and Tricks for Perfect Pumpkin Bread
- Don’t overmix. Stir gently to keep your bread tender, not tough.
- Pumpkin puree matters. Use pure pumpkin, not pie filling (the pie filling’s extra sugar will throw things off).
- Test early. Every oven is different—start checking at 50 minutes.
- Double batch it. One loaf won’t last long. Make two, freeze one (it keeps beautifully for up to 3 months).
- Fun swap. Try brown sugar in the topping for a deeper caramel flavor.
Storage
- Room temp: Store in an airtight container up to 3 days.
- Fridge: Keeps 5–6 days.
- Freezer: Wrap in foil and freeze up to 3 months.
FAQs
Can I make this ahead?
Absolutely! In fact, the flavors deepen overnight.
What if I don’t have nutmeg or ginger?
No problem—just use extra cinnamon. It won’t be the same, but it’ll still be delicious.
Can I add mix-ins?
Yes! Chocolate chips or chopped pecans make this extra cozy.
Conclusion
This Snickerdoodle Pumpkin Bread is the kind of recipe you’ll find yourself baking again and again. It’s cozy, simple, and just the right balance of sweet and spiced. The next time you want your kitchen to smell like fall and your family to hover around the oven, give this recipe a try—you might just start a new seasonal tradition.
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Snickerdoodle Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft, tender pumpkin loaf swirled with a sweet cinnamon-sugar topping—this Snickerdoodle Pumpkin Bread is cozy, spiced, and the perfect fall treat.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 cup pumpkin puree (100% pure, not pie filling)
1 teaspoon vanilla extract
¼ cup granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla extract.
5. Gradually mix in dry ingredients until just combined—do not overmix.
6. In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon.
7. Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture on top.
8. Add the remaining batter and top with the rest of the cinnamon-sugar.
9. Use a butter knife to gently swirl the cinnamon-sugar into the batter.
10. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use room-temperature eggs and pure pumpkin puree (not pumpkin pie filling).
Avoid overmixing the batter to keep the loaf soft and tender.
This bread freezes beautifully—wrap tightly and freeze for up to 3 months.
