Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread

By | | Baking cake Desserts

Imagine a loaf of pumpkin bread so moist and flavorful it melts in your mouth—now top that with the classic cinnamon-sugar crunch of a snickerdoodle cookie. Snickerdoodle Pumpkin Bread brings together the best of both fall and comfort baking in one irresistible treat. Whether you’re baking for brunch, gifting, or cozying up with a warm drink, this loaf is a seasonal must.

Why You’ll Love Snickerdoodle Pumpkin Bread

This recipe is more than your average pumpkin loaf. It’s:

  • Ultra-moist thanks to real pumpkin and oil

  • Packed with cinnamon-sugar flavor inside and out

  • Simple to make with everyday pantry ingredients

  • Perfectly sweetened—not overpowering

  • Great for gifting during the holidays

If you love snickerdoodle cookies and pumpkin anything, this is your dream bake.

Ingredients for Snickerdoodle Pumpkin Bread

Dry Ingredients:

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp nutmeg

  • ¼ tsp ground ginger

Wet Ingredients:

  • 1 cup canned pumpkin puree

  • 2 large eggs

  • ½ cup vegetable oil

  • 1 cup granulated sugar

  • ¼ cup brown sugar

  • 1 tsp vanilla extract

Cinnamon-Sugar Topping:

  • 2 tbsp granulated sugar

  • 1 tsp cinnamon

Optional: Add a swirl of cinnamon-sugar through the middle of the loaf for a layered effect.

Step-by-Step Guide to Make Snickerdoodle Pumpkin Bread

1: Prep Your Oven and Pan

  • Preheat oven to 350°F (175°C).

  • Grease a 9×5-inch loaf pan or line with parchment paper.

2: Mix Dry Ingredients

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3: Mix Wet Ingredients

  • In a large bowl, whisk pumpkin puree, eggs, oil, sugars, and vanilla until smooth and well combined.

4: Combine Mixtures

  • Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

5: Optional Middle Swirl

  • Pour half the batter into the pan. Sprinkle half the cinnamon-sugar mixture. Add the remaining batter and top with the rest of the cinnamon sugar. Lightly swirl with a knife.

6: Bake

  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7: Cool and Serve

  • Let cool in the pan for 10–15 minutes before transferring to a wire rack. Slice once completely cooled.

Expert Tips for the Best Snickerdoodle Pumpkin Bread

  • Use 100% pure pumpkin puree (not pumpkin pie filling) for best texture and flavor.

  • Add a crunchy topping by sprinkling extra cinnamon sugar just before baking.

  • Don’t overmix the batter—this keeps the loaf soft and tender.

  • Use a light-colored loaf pan to avoid overbrowning.

  • Check early—oven temps vary, so start testing around the 50-minute mark.

Storage & Freezing Instructions

Short-Term Storage:

  • Store at room temperature in an airtight container for up to 4 days.

Refrigerate:

  • Lasts up to 7 days in the fridge. Reheat slices in the microwave for 10–15 seconds.

Freeze:

  • Wrap slices or whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temp.

Serving Suggestions

  • Serve warm with a pat of butter or cinnamon honey butter.

  • Pair with a pumpkin spice latte or hot chai.

  • Toast slices lightly and add a dollop of whipped cream for a dessert twist.

Snickerdoodle Pumpkin Bread Variations

Cream Cheese Swirl Version

Swirl in a layer of sweetened cream cheese filling before baking for added richness.

Muffin-Style

Pour batter into muffin tins and top with cinnamon sugar. Bake at 350°F for 18–20 minutes.

Gluten-Free Version

Use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum for structure.

Nutrition Info (Per Slice, approx. 10 servings)

  • Calories: ~250

  • Sugar: ~20g

  • Fat: ~10g

  • Sodium: ~190mg

  • Carbs: ~35g

  • Protein: ~3g

Nutritional estimates will vary based on your specific ingredients and serving sizes.

 Conclusion: Snickerdoodle Pumpkin Bread is a Must-Try Fall Favorite

The cozy spices of pumpkin bread meet the sweet crunch of a snickerdoodle cookie in this crave-worthy recipe. Snickerdoodle Pumpkin Bread is easy enough for weekday baking and special enough for holiday tables. Whether you enjoy it with morning coffee or as an after-dinner treat, it’s guaranteed to become a seasonal staple in your home.

🍽️ Call to Action:
Try this snickerdoodle-pumpkin mashup today and don’t forget to share your bake with friends—or just treat yourself. Save the recipe, pin it, and come back for more cozy creations!

FAQ – Snickerdoodle Pumpkin Bread

1. Can I make this as mini loaves or muffins?

Yes! Adjust baking time: 20–25 minutes for mini loaves and 18–20 minutes for muffins.

2. Can I make this recipe dairy-free?

Yes. The recipe contains no dairy unless you add a cream cheese swirl. Stick to plant-based options for any mix-ins or toppings.

3. How do I keep the cinnamon-sugar topping from sinking?

Make sure to sprinkle it just before baking and don’t press it into the batter.

4. Can I reduce the sugar?

You can cut back slightly, but too much reduction may affect moisture and flavor.

5. Why is my bread too dense?

Overmixing is usually the culprit. Mix only until ingredients are combined for a soft crumb.

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