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Snickerdoodle Pumpkin Bread

A cozy, moist pumpkin bread topped with a buttery cinnamon sugar crackle, perfect for fall mornings and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Fluff and spoon into the cup before leveling.
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin, not pie mix.
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon sour cream or Greek yogurt Optional for a richer crumb.
Cinnamon Sugar Mix
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
Mixing Dry Ingredients
  1. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mixing Wet Ingredients
  1. In another bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, oil, vanilla extract, and optional sour cream until smooth.
Combining Ingredients
  1. Add the dry mixture to the wet mixture, stirring gently until just combined. The batter should be thick but pourable.
Building the Bread
  1. 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.
  2. Finish with another thick layer of cinnamon sugar on top.
Baking
  1. Bake on the middle rack for 55 to 65 minutes. A toothpick should come out clean or with a few moist crumbs.
  2. If the top browns too quickly, tent with foil for the last 10 to 15 minutes.
Cooling and Serving
  1. Let it rest in the pan for 10-15 minutes, then lift out and cool on a rack.
  2. Slice with a serrated knife and enjoy warm or at room temperature.

Notes

For extra sparkle, sprinkle a pinch of coarse sugar on top with the cinnamon sugar. Let the loaf rest for at least 20 minutes before slicing for clean edges.