This Ultimate Snickerdoodle Pumpkin Bread combines the warm, cozy flavors of fall pumpkin with the beloved cinnamon-sugar coating of classic snickerdoodle cookies. The result is a moist, tender loaf that’s swirled with aromatic spices and topped with a delightful cinnamon-sugar crust that adds the perfect sweet crunch to every bite.
Why You’ll Love This Recipe
This Ultimate Snickerdoodle Pumpkin Bread brings together two beloved comfort food favorites in one irresistible loaf. The rich pumpkin base creates an incredibly moist texture, while the signature snickerdoodle cinnamon-sugar topping adds that characteristic sweet crunch we all crave. Unlike traditional pumpkin bread, this version features a more complex spice profile with cinnamon, nutmeg, and ginger that perfectly complements the pumpkin’s natural sweetness. The recipe is foolproof for bakers of all skill levels, requires no special equipment, and fills your kitchen with the most amazing autumn aromas. Whether you’re looking for a cozy breakfast treat, afternoon snack, or dessert to share with friends, this Ultimate Snickerdoodle Pumpkin Bread delivers on both flavor and comfort.
Ingredients You’ll Need
For the Bread:
- 1¾ 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 (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How to Make Ultimate Snickerdoodle Pumpkin Bread
Step-by-Step Instructions:
Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then lightly dust with flour. This ensures your Ultimate Snickerdoodle Pumpkin Bread will release easily from the pan.
Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this spice mixture aside. The combination of warm spices is what gives this bread its distinctive snickerdoodle character.
Step 3: Cream Butter and Sugars In a large mixing bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy, about 3-4 minutes with an electric mixer. The brown sugar adds extra moisture and a subtle molasses flavor that enhances the overall taste.
Step 4: Add Eggs and Wet Ingredients Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin puree and vanilla extract until the mixture is smooth and well combined.
Step 5: Combine Wet and Dry Ingredients Gradually fold the flour mixture into the pumpkin mixture, stirring just until combined. Be careful not to overmix, as this can result in a tough, dense bread. The batter should be thick but pourable.
Step 6: Prepare the Cinnamon-Sugar Topping In a small bowl, mix together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the signature snickerdoodle topping.
Step 7: Assemble and Bake Pour the batter into your prepared loaf pan and smooth the top with a spatula. Generously sprinkle the cinnamon-sugar mixture over the entire surface of the batter. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Step 8: Cool and Serve Allow the Ultimate Snickerdoodle Pumpkin Bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling time helps the bread maintain its structure and makes slicing much easier.
Helpful Tips
Use room temperature ingredients for the best mixing results and texture. Cold eggs and butter can cause the batter to appear curdled, though it will still bake properly. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that can throw off the recipe’s balance. For extra flavor depth, toast your spices in a dry pan for 30 seconds before adding them to the flour mixture. Don’t skip the cinnamon-sugar topping as it’s what truly makes this Ultimate Snickerdoodle Pumpkin Bread special. If your loaf starts browning too quickly on top, tent it loosely with aluminum foil during the last 15 minutes of baking.
Details
Prep Time: 15 minutes
Bake Time: 60-70 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Difficulty: Easy
Notes
This Ultimate Snickerdoodle Pumpkin Bread actually improves in flavor after sitting overnight, as the spices have time to meld together. The cinnamon-sugar topping creates a delightful contrast between the soft, moist interior and the slightly crunchy exterior. If you prefer a sweeter bread, you can increase the granulated sugar by up to 2 tablespoons. For a lighter texture, you can substitute up to half of the all-purpose flour with cake flour. The bread can be wrapped tightly and frozen for up to 3 months.
Frequently Asked Questions
Can I use pumpkin pie spice instead of individual spices? Yes, you can substitute 1½ teaspoons of pumpkin pie spice for the cinnamon, nutmeg, and ginger combination. However, using individual spices gives you better control over the flavor profile of your Ultimate Snickerdoodle Pumpkin Bread.
Why is my bread dense or heavy? Dense bread usually results from overmixing the batter or using too much flour. Measure flour by spooning it into the measuring cup and leveling off, rather than scooping directly from the bag.
Can I make muffins instead of a loaf? Absolutely! Divide the batter among 12 muffin cups, sprinkle with the cinnamon-sugar topping, and bake at 375°F for 18-22 minutes.
How do I know when the bread is done? The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. The top should spring back lightly when touched, and the bread should just start to pull away from the sides of the pan.
Storage Instructions
Store your Ultimate Snickerdoodle Pumpkin Bread at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To refresh day-old bread, warm slices in a 300°F oven for 5-7 minutes or toast lightly. The bread also makes excellent French toast when it’s a day or two old. Always ensure the bread is completely cooled before wrapping to prevent condensation and sogginess.
Related Recipes
Looking for more delicious pumpkin treats? Check out these amazing recipes on Run of Life:
- Classic Pumpkin Chocolate Chip Bread
- Spiced Pumpkin Muffins with Cream Cheese Frosting
- Easy Pumpkin Cinnamon Rolls
Conclusion
This Ultimate Snickerdoodle Pumpkin Bread perfectly captures the essence of fall baking by marrying the comforting flavors of pumpkin with the beloved taste of snickerdoodle cookies. The moist, tender crumb paired with the signature cinnamon-sugar topping creates a bread that’s both familiar and exciting. Whether you’re serving it as a special breakfast treat, packing it for lunch, or sharing it with neighbors, this recipe is sure to become a seasonal favorite. The simple preparation and stunning results make it perfect for both novice and experienced bakers who want to create something truly special. Give this Ultimate Snickerdoodle Pumpkin Bread a try, and watch as it becomes your go-to recipe for celebrating the flavors of autumn all season long.