Snickerdoodle Pumpkin Bread Recipe | Moist Fall Loaf with Cinnamon-Sugar Topping

Introduction to Snickerdoodle Pumpkin Bread

Snickerdoodle Pumpkin Bread is the ultimate autumn comfort bake—a delightful fusion of two beloved treats: the classic cinnamon-sugar snickerdoodle cookie and moist, spiced pumpkin bread. This recipe draws inspiration from cherished sources like Grammy Recipes, mmmrecipes.com, and Simple Tasty Recipes, blending nostalgic flavors with seasonal warmth.

Imagine a tender loaf infused with pumpkin puree and aromatic spices, crowned with a crunchy cinnamon-sugar topping that mimics the snickerdoodle’s signature sparkle. It’s perfect for cozy fall afternoons, festive holiday gatherings, or simply as a sweet snack with your favorite warm drink. Whether you’re baking for loved ones or treating yourself, this bread brings the essence of autumn into every bite. Plus, it’s easy to make and even easier to love—ideal for gifting, freezing, or enjoying fresh from the oven.

Why You’ll Love This Recipe

This Snickerdoodle Pumpkin Bread is a match made in baking heaven. It combines the nostalgic charm of snickerdoodle cookies with the rich, moist texture of pumpkin bread, creating a loaf that’s both comforting and crave-worthy. The recipe is simple and uses pantry staples, making it accessible for bakers of all levels.

Each slice boasts a tender crumb and a golden cinnamon-sugar crust that adds a satisfying crunch. It’s versatile too—serve it as a breakfast treat, a holiday dessert, or a midday pick-me-up. The warm spices and pumpkin flavor make it a seasonal favorite, while the snickerdoodle topping adds a playful twist.

Bonus: it freezes beautifully and makes a thoughtful homemade gift. Wrap it in parchment and twine for a rustic presentation that’s sure to impress. Whether you’re baking for yourself or others, this loaf delivers comfort, flavor, and a touch of fall magic.

Ingredient Breakdown

Here’s what you’ll need to make Snickerdoodle Pumpkin Bread:

Core Ingredients:

• All-purpose flour – the base of the loaf
• Baking soda & baking powder – for rise and fluffiness
• Salt – enhances flavor
• Ground cinnamon – warm spice essential to both pumpkin and snickerdoodle
• Pumpkin puree – adds moisture and seasonal flavor
• Granulated sugar & brown sugar – sweetness and depth
• Eggs – for structure and richness
• Vegetable oil or melted butter – keeps the bread moist
• Vanilla extract – rounds out the flavor

Snickerdoodle Topping:

• Cinnamon
• Sugar

Optional Add-ins:

• Chopped pecans or walnuts – for crunch
• Cream cheese swirl – adds richness
• Chocolate chips – for a sweet surprise

Tip: Always use canned pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices that can throw off the balance of the recipe.

How to Make Snickerdoodle Pumpkin Bread

Follow these simple steps to bake your perfect loaf:

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a large bowl, whisk together 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1½ tsp ground cinnamon.
3. Combine wet ingredients: In a separate bowl, whisk 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil (or melted butter), and 1 tsp vanilla extract until smooth.
4. Combine mixtures: Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Prepare topping: Mix 2 tbsp sugar with 1 tsp cinnamon. Pour the batter into the prepared pan and sprinkle the cinnamon-sugar mixture evenly over the top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil halfway through.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tip: Overmixing can lead to a dense loaf. Stir just until the flour disappears for a light, moist crumb.

Variations & Substitutions

This recipe is wonderfully adaptable to suit dietary needs and flavor preferences:

Dietary Substitutions:

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Opt for vegetable oil and skip the cream cheese swirl.
• Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based milk if needed.

Flavor Twists:

• Maple syrup or molasses: Add 2–3 tbsp to the wet ingredients for deeper sweetness.
• Pumpkin spice blend: Swap out cinnamon for a mix of cinnamon, nutmeg, ginger, and cloves for a classic fall flavor.

Tip: Make mini loaves or muffins for easy portion control and gifting. Adjust bake time to 20–25 minutes for muffins and 35–45 minutes for mini loaves.