A soft, tender pumpkin loaf swirled with a sweet cinnamon-sugar topping—this Snickerdoodle Pumpkin Bread is cozy, spiced, and the perfect fall treat.

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)

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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.

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.