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Snickerdoodle pumpkin bread loaf with a golden cinnamon-sugar crust, sliced to show moist interior.

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

This Snickerdoodle Pumpkin Bread is the ultimate fall treat—moist, warmly spiced pumpkin bread topped with a crackly cinnamon-sugar crust inspired by classic snickerdoodle cookies. Made with real pumpkin purée, cozy spices, and a hint of vanilla, it’s perfect for breakfast, dessert, or gifting. The sweet, crunchy topping adds irresistible texture to every slice. Easy to make and even easier to love, this loaf brings together two seasonal favorites in one delicious bite.
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Prep Time 15 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Fall / Seasonal
Servings 1 standard loaf (8–10 slices)
Calories 220 kcal

Equipment

  • Mixing bowls (2)
  • Whisk and spatula
  • Measuring Cups and Spoons
  • Loaf pan (9x5 inch)
  • Wire rack
  • Oven thermometer (recommended)

Ingredients
  

Dry Ingredients

  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cinnamon

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • 1 tsp vanilla extract

Snickerdoodle Topping

  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Optional Add-ins

  • ½ cup chopped pecans or walnuts
  • ½ cup chocolate chips
  • Cream cheese swirl (4 oz cream cheese + 2 tbsp sugar + ½ tsp vanilla)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In another bowl, whisk pumpkin puree, sugars, eggs, oil (or butter), and vanilla until smooth.
  • Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
  • Fold in any optional add-ins if using.
  • Pour batter into prepared pan.
  • Mix topping ingredients and sprinkle evenly over batter.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

  • Use canned pumpkin puree—not pumpkin pie filling.
  • For muffins: divide batter into muffin tins and bake for 20–25 minutes.
  • For mini loaves: bake for 35–45 minutes.
  • Wrap tightly and freeze slices for up to 3 months.
  • Toast slices for extra crunch and flavor.
  • Use whole wheat flour for added fiber and a heartier texture.
Keyword cinnamon sugar, cozy recipe, easy loaf, fall baking, Pumpkin bread, Snickerdoodles