Snickerdoodle Pumpkin Bread is what I bake when the weather flips and my cravings get loud. Maybe you want something cozy for breakfast that is not just plain toast. Or you need a quick treat for neighbors, but not another store-bought cake. This bread has a buttery cinnamon sugar crackle on top, a soft pumpkin crumb inside, and it makes the whole house smell like fall. If you love snickerdoodle cookies and pumpkin anything, this is your sweet spot. Let me show you how to make it easy, moist, and absolutely worth turning on the oven.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Snickerdoodle Pumpkin Bread was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Snickerdoodle Pumpkin Bread is what I bake when the weather flips and my cravings get loud. Maybe you want something cozy for breakfast that is not…
Helpful Tips
When it comes to this loaf, a few small choices make a big difference. I keep the batter simple and the cinnamon sugar bold. Here is what works every time for a crowd-pleasing loaf that slices clean and tastes like a cozy blanket.
Use pumpkin puree, not pumpkin pie mix. The can should list only pumpkin. Pie mix has sugar and spices added, which throws the recipe off.
Measure flour the easy way. Fluff it with a fork, spoon it into the cup, and level it. Packed flour makes a dry loaf, which nobody wants.
Do not overmix. When dry and wet ingredients meet, stir just until the flour streaks disappear. Overmixing leads to a tough crumb.
Layer the cinnamon sugar. A little in the middle and a lot on top gives you that classic snickerdoodle vibe plus a crunchy lid you can actually hear when you slice it.
Grease and line the pan. A parchment sling saves your sanity when lifting out the loaf. Less sticking, cleaner edges, more happy baker.
Check early and tent if needed. If the top is getting dark before the center is set, tent with foil for the last 10 to 15 minutes.
Rest before slicing. This loaf sets up as it cools. Let it sit at least 20 minutes before you cut into it, and you will get neat slices.
Love the cinnamon sugar magic here? You will also enjoy this cozy Amish cinnamon bread for an easy weekend bake.
Made it for Sunday brunch, and my kids begged for seconds. The cinnamon sugar crackle is unreal and the inside stays so moist. This is our new fall tradition.
How to Make Snickerdoodle Pumpkin Bread Step by Step
This recipe makes one standard loaf that disappears fast. The process is super friendly, even if you are new to baking. The cinnamon sugar gets sprinkled twice for that signature snickerdoodle finish.
What you will need: all purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, pumpkin puree, eggs, granulated sugar, light brown sugar, neutral oil, vanilla extract, plus a small bowl of cinnamon sugar for the swirl and top. If you like a richer crumb, add a spoonful of sour cream or Greek yogurt.
Prep: Heat the oven to 350 F. Grease a 9 by 5 inch loaf pan and line with a parchment sling.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and warm spices so they are evenly distributed.
Mix wet ingredients: In another bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, oil, vanilla, and that optional spoon of sour cream until smooth and glossy.
Combine: Add the dry mixture to the wet. Stir gently until just combined. Batter should be thick but pourable. Stop as soon as no flour streaks remain.
Build the snickerdoodle effect: Pour half the batter into the pan. Sprinkle a generous layer of cinnamon sugar over it. Add the rest of the batter and smooth the top. Finish with another thick layer of cinnamon sugar, evenly across the surface for that signature crust.
Bake: Set on the middle rack and bake 55 to 65 minutes. A tester should come out clean or with a few moist crumbs from the center. If the top browns too quickly, tent loosely with foil.
Cool and serve: Let it rest in the pan for 10 to 15 minutes, then lift out and cool on a rack. Slice with a serrated knife to protect the crust. Enjoy warm or at room temp.
Want more cozy bakes like this? Browse our favorite bread recipes for simple, reliable loaves that always deliver.
Baker tip: For extra sparkle, sprinkle a pinch of coarse sugar on top with the cinnamon sugar. It glitters and adds a pleasing crunch.
Recipe Variations
If you are anything like me, you will want to play with flavors after the first loaf. Here are fun twists that still keep the soul of Snickerdoodle Pumpkin Bread while adding your own spin.
Chocolate chip swirl: Fold in 1 cup mini chocolate chips before baking. The bitter-sweet pops pair beautifully with pumpkin and cinnamon.
Nutty crunch: Add 3/4 cup chopped pecans or walnuts to the batter. Toast them first for deeper flavor.
Streusel top: Mix soft butter, flour, brown sugar, and a pinch of cinnamon until crumbly. Sprinkle over the batter along with the cinnamon sugar for an extra thick top.
Maple touch: Swap 2 tablespoons of sugar for pure maple syrup in the wet ingredients. It adds a subtle maple warmth without overpowering the spices.
Muffin mode: Bake in a lined muffin tin at 350 F for about 20 to 24 minutes. Same batter, bite size joy.
Gluten free and dairy free: Use a good 1 to 1 gluten free flour blend and dairy free yogurt instead of sour cream, if using. Texture stays soft and tender.
Serving Suggestions
Make it feel special
- Warm a slice, then add a small pat of butter so it melts into the cinnamon crust.
- Drizzle with a quick glaze by whisking powdered sugar with a splash of milk and vanilla.
- Pair with coffee or chai for a cozy afternoon break.
- Top with lightly sweetened whipped cream and a pinch of cinnamon for dessert vibes.
- Serve alongside a fall dessert tray with treats like this gooey pumpkin crumble cake for extra autumn cheer.
For brunch, slice thick and serve with scrambled eggs and fruit. If you are hosting, keep a second loaf in the freezer. Nobody complains about more pumpkin.
How to Store Leftovers
Keep it fresh
- Room temp: Wrap tightly and leave on the counter for up to 3 days. The cinnamon sugar crust stays crisp on day one and softens a bit by day two.
- Fridge: If your kitchen runs warm, chill it, wrapped, for up to 5 days. Warm slices briefly in the microwave or toaster oven.
- Freeze: Wrap individual slices and store in a freezer bag for up to 2 months. Thaw at room temp or toast straight from frozen.
- Revive the crust: A quick 5 minutes in a 325 F oven brings back the snickerdoodle crisp on top.
Common Questions
Can I use fresh pumpkin instead of canned? Yes, if you roast and puree it until smooth and then strain excess moisture. Canned is consistent and gives the most predictable texture.
Why is my loaf dense in the center? Usually it is from overmixing or not baking long enough. Check your oven temperature and test the center with a toothpick for doneness.
Can I cut the sugar? You can reduce the batter sugar by 2 to 3 tablespoons. Keep the cinnamon sugar topping as is for that signature snickerdoodle snap.
What pan size works best? A 9 by 5 inch loaf pan is ideal. An 8.5 by 4.5 inch pan also works, but you might need an extra few minutes of baking.
Any other fall bakes to try? If you want more cozy flavors, check out these sparkly treats: sparkly pumpkin cookies. They are festive and super easy.
A warm slice and a happy kitchen
Baking Snickerdoodle Pumpkin Bread is my quick route to a calmer, cozier day. It is simple to mix, the cinnamon sugar crust always impresses, and the slices stay moist for days. If you want more inspiration, I love the ideas in Snickerdoodle Pumpkin Bread: The Coziest Fall Bread Ever! and the helpful tips in AMAZING Snickerdoodle Pumpkin Bread ~ The BEST …. Give this a try, tweak it to fit your style, and share it with someone who needs a little treat today. If you get hooked, that is completely normal and completely welcome in my kitchen.
Snickerdoodle Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, oil, vanilla extract, and optional sour cream until smooth.
- Add the dry mixture to the wet mixture, stirring gently until just combined. The batter should be thick but pourable.
- Pour half of the batter into the prepared loaf pan. Sprinkle a layer of cinnamon sugar over the batter. Pour in the remaining batter and smooth the top.
- Finish with another thick layer of cinnamon sugar on top.
- Bake on the middle rack for 55 to 65 minutes. A toothpick should come out clean or with a few moist crumbs.
- If the top browns too quickly, tent with foil for the last 10 to 15 minutes.
- Let it rest in the pan for 10-15 minutes, then lift out and cool on a rack.
- Slice with a serrated knife and enjoy warm or at room temperature.
