Snickerdoodle Pumpkin Bread: A Fall Favorite with a Cinnamon Sugar Twist

Moist pumpkin bread meets the sweet crunch of snickerdoodle topping—this loaf is pure autumn magic

Introduction: A Cozy Classic with a Cookie-Inspired Upgrade

Pumpkin bread is a fall staple—warm, spiced, and comforting. But when you add a snickerdoodle twist? You get something truly special. This Snickerdoodle Pumpkin Bread combines the rich, moist texture of classic pumpkin loaf with a crunchy cinnamon sugar topping that channels your favorite cookie.

It’s the kind of recipe you’ll make on repeat all season long. Perfect for breakfast, dessert, or gifting, this loaf is easy to whip up and even easier to devour. Whether you’re baking for a cozy weekend or prepping for a holiday brunch, it’s guaranteed to bring warmth to your kitchen and smiles to your table.

Ingredients Breakdown

Let’s take a closer look at what makes this bread so irresistible:

Dry Ingredients:

• All-purpose flour (1¾ cups)
  Provides structure and a tender crumb.
• Baking soda (1 tsp)
  Helps the bread rise and stay fluffy.
• Ground cinnamon (1 tsp)
  Adds warmth and classic fall flavor.
• Ground nutmeg (½ tsp)
  Adds depth and a hint of spice.
• Ground ginger (½ tsp)
  Adds brightness and balances sweetness.
• Salt (½ tsp)
  Enhances flavor and balances the spices.

Wet Ingredients:

• Pumpkin puree (1 cup)
  Moistens the bread and adds rich flavor—use pure pumpkin, not pie filling.
• Granulated sugar (1 cup)
  Sweetens and helps with texture.
• Brown sugar (½ cup)
  Adds moisture and a hint of caramel flavor.
• Eggs (2 large)
  Bind the batter and add richness.
• Vegetable oil (½ cup)
  Keeps the bread soft and tender.
• Vanilla extract (1 tsp)
  Adds warmth and rounds out the flavor.

Optional: Add a splash of maple syrup or a pinch of cloves for extra fall flair.

Cinnamon Sugar Topping:

• Granulated sugar (¼ cup)
  Sweetens and caramelizes during baking.
• Ground cinnamon (1 tbsp)
  Adds bold flavor and a snickerdoodle-style crunch.

Tip: Mix well and sprinkle generously for a crackly top.

Equipment Needed

• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Loaf pan (9×5-inch)
• Parchment paper (optional)
• Wire rack for cooling

Tip: Line your pan with parchment for easy release and cleaner slices.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C).

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

Tip: Use baking spray with flour for extra nonstick power.

Step 2: Mix the Dry Ingredients

In a medium bowl:

• Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl:

• Beat pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.

Tip: Use room temperature eggs for better incorporation.

Step 4: Combine and Stir

Gradually add dry ingredients to the wet mixture.

Stir until just combined—don’t overmix.

The batter will be thick and fragrant.

Optional: Fold in chopped pecans, walnuts, or chocolate chips for extra texture.

Step 5: Pour and Top

Pour batter into the prepared loaf pan.

Smooth the top with a spatula.

In a small bowl:

• Mix granulated sugar and cinnamon for the topping.

Sprinkle evenly over the batter.

Presentation Tip: Add a few extra pinches of cinnamon sugar for dramatic crackle.

Step 6: Bake

Bake for 50–60 minutes, or until:

• A toothpick inserted in the center comes out clean
• The top is golden and slightly cracked

Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Tip: Don’t slice until fully cool for clean edges.

Serving Suggestions

Perfect for:

• Fall brunches
• Afternoon tea
• Holiday breakfasts
• Edible gifts

Serve with:

• Hot coffee or chai
• Whipped cream or cream cheese spread
• Apple butter or maple syrup
• Vanilla ice cream (for dessert!)

Yields:

• 8–10 slices

Tip: Toast slices and slather with butter for a cozy treat.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Chip Pumpkin

Fold in mini chocolate chips and top with cocoa sugar.

Coconut Crunch

Add shredded coconut and drizzle with glaze.

Apple Pumpkin

Add diced apples and a pinch of cloves.

Vegan Version

Use flax eggs and plant-based oil.

Muffin Style

Scoop into muffin tins and bake for 20–25 minutes.

Storage and Make-Ahead Tips

• Make-Ahead: Bake and cool loaf up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temp.

Tip: Slice before freezing for grab-and-go portions.

Nutrition Notes (Per Slice, ~1 of 10)

• Calories: ~240
• Protein: ~3g
• Carbohydrates: ~30g
• Fat: ~12g
• Sugar: ~18g
• Sodium: ~180mg
• Fiber: ~1g

This bread is:

• Moist and spiced
• Sweet and crunchy
• Easy to make
• Perfect for fall

Final Thoughts

This Snickerdoodle Pumpkin Bread is more than just a seasonal treat—it’s a celebration of cozy flavors and simple baking joy. Whether you’re sharing it with loved ones or savoring a slice solo, it’s guaranteed to bring warmth to your day.