Experience the ultimate fall delight with our Snickerdoodle Pumpkin Bread! This loaf is exceptionally moist, bursting with sweet cinnamon flavor, and features an irresistible caramelized crunch that will make your taste buds sing.

As the leaves begin to turn and the air grows crisp, there’s nothing quite like the comforting aroma of freshly baked pumpkin bread filling your home. But this isn’t just any pumpkin bread. We’ve taken a beloved classic and elevated it to new heights by infusing the magic of a snickerdoodle cookie. Imagine the soft, spiced goodness of pumpkin bread meeting the sweet, tangy, and utterly addictive cinnamon-sugar swirl of a snickerdoodle. The result? A truly unforgettable treat that’s perfect for breakfast, a cozy afternoon snack, or a delightful dessert.

Craving more pumpkin perfection? Explore a treasure trove of delicious pumpkin recipes right here to satisfy all your autumnal desires!

The Inspiration Behind This Irresistible Loaf

This Snickerdoodle Pumpkin Bread recipe was born from a simple idea: combining two family-favorite desserts into one spectacular creation. On one side, we have the comforting, earthy sweetness of homemade pumpkin bread – a staple during the fall season. On the other, the vibrant, buttery, and cinnamon-sugar coated joy of snickerdoodle cookies. My family simply adores snickerdoodle cookies, especially their signature cinnamon-sugar coating. So, I thought, why not bring that beloved element into a moist pumpkin bread?

The concept was simple yet brilliant: introduce layers of cinnamon sugar not just on top, but also within the bread itself. This ingenious twist transforms an already delicious pumpkin bread into something truly extraordinary. We didn’t just sprinkle a little cinnamon sugar; we generously stuffed the middle of the loaf, creating a beautiful ribbon of sweet spice that runs through every slice. This internal layer ensures that each bite delivers that unmistakable snickerdoodle essence.

But the innovation didn’t stop there. To create an unforgettable experience, we also apply a thick layer of cinnamon sugar to the top of the bread before baking. The magic happens in the oven: as the bread bakes, this sugar layer caramelizes, forming a rich, golden, and slightly crisp crust. When you invert the loaf pan, you’re greeted with a gorgeously thick, caramelized cinnamon-sugar topping that is utterly divine. Seriously, you will be absolutely thrilled with this bread! It’s a game-changer for anyone who loves pumpkin and cinnamon.

Why This Snickerdoodle Pumpkin Bread Stands Out

Forget bland, store-bought pumpkin bread that often lacks flavor and moisture. This homemade Snickerdoodle Pumpkin Bread recipe is incredibly easy to follow and yields a loaf that is supremely moist, tender, and packed with flavor in every single bite. It’s the kind of comforting treat that warms you from the inside out, perfect for sharing with loved ones or savoring by yourself with a hot cup of coffee or tea.

Beyond its incredible taste, this bread offers a delightful textural contrast. The soft, fluffy interior perfectly complements the caramelized cinnamon-sugar crust, creating a symphony of textures that keeps you coming back for more. It’s not just a bread; it’s an experience.

Speaking of presentation, a beautiful loaf pan can truly elevate your baking. I personally recommend the “Heritage Loaf Pan” from Nordicware, available on Amazon. Its intricate design helps create a truly gorgeous loaf that looks as amazing as it tastes, making it perfect for gifting or impressing your guests.

Ingredients for the Best Snickerdoodle Pumpkin Bread

Crafting this incredible bread requires a simple list of pantry staples, ensuring that you can whip up a batch whenever the craving strikes. Here’s what you’ll need:

• All-purpose flour: The foundational structure of our bread. Measure carefully to avoid a dense loaf.
• Baking soda: Our leavening agent, ensuring a light and airy texture.
• Salt: Enhances all the flavors, balancing the sweetness.
• Pumpkin pie spice: The quintessential fall blend, bringing warmth and depth.
• Cinnamon: Generously used, both in the batter and for that signature snickerdoodle swirl.
• Dixie Crystals white sugar: Provides sweetness and, crucially, creates that irresistible caramelized crust.
• Canned pumpkin (not pumpkin pie filling): Essential for the rich pumpkin flavor and moistness. Ensure you use pure pumpkin puree, not the pre-spiced pie filling, to control the spice level.
• Vegetable oil: Contributes to the bread’s incredible moisture.
• Eggs: Act as a binder and add richness; room temperature eggs incorporate better into the batter.
• Vanilla extract: A touch of vanilla rounds out and enhances all the other flavors.

How to Make Snickerdoodle Pumpkin Bread from Scratch

Creating this delicious Snickerdoodle Pumpkin Bread is a straightforward process, even for beginner bakers. Follow these steps for a perfect, moist, and flavorful loaf every time:

• Preparation is Key: Begin by preheating your oven to 350 degrees F (175 degrees C). Properly grease your chosen loaf pan with cooking spray or butter and a light dusting of flour. This ensures easy release after baking and helps create that beautiful crust. Set it aside for now.
• Combine Dry Ingredients: In a large mixing bowl, whisk together your all-purpose flour, baking soda, salt, pumpkin pie spice, and 1 teaspoon of cinnamon. Whisking ensures all ingredients are evenly distributed, preventing lumps and promoting even baking.
• Mix Wet Ingredients: Create a well in the center of your dry ingredients. Add 1 1/3 cups of the white sugar, the canned pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to a tough bread. A few small lumps are perfectly fine!

• Prepare the Cinnamon Sugar Swirl: In a separate small bowl, combine the remaining sugar and the remaining cinnamon. This mixture is the secret to our snickerdoodle magic!
• Layer the Loaf: Spoon approximately 2 cups of the pumpkin bread batter into your prepared loaf pan, spreading it evenly. Then, generously sprinkle half of your cinnamon sugar mixture over this layer. This creates that fantastic “ribbon” of flavor. Carefully spoon the remaining batter over the cinnamon sugar layer and spread it out gently to avoid disturbing the middle layer too much. Finally, sprinkle the remaining cinnamon sugar mixture over the top of the batter. This will form your caramelized crust.

• Bake to Perfection: Place the loaf pan in the preheated oven. Bake for approximately 1 hour to 1 hour and 10 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the bread. If it comes out clean or with only a few moist crumbs, your bread is ready. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
• Cool Completely: This step is crucial for the best texture and flavor. Allow the bread to cool in the pan for at least 15-20 minutes before attempting to invert it onto a wire rack. Then, let it cool completely on the wire rack before slicing. Cooling allows the flavors to meld and the crumb to set, preventing a crumbly loaf.

That incredible, caramelized cinnamon-sugar layer transforms into a glorious, slightly crunchy crust at the bottom of each slice once you invert the bread. It’s this unique texture, combined with the moist interior, that makes this Snickerdoodle Pumpkin Bread truly fabulous and utterly irresistible.

Tips for the Perfect Snickerdoodle Pumpkin Bread

• Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, leading to a tough and dry bread. Mix until just combined.
• Room Temperature Ingredients: Ensure your eggs are at room temperature. They emulsify better with the other ingredients, resulting in a smoother, more uniform batter.
• Proper Pan Preparation: Grease and flour your loaf pan thoroughly to prevent sticking, especially if using a decorative pan.
• Check for Doneness: Ovens can vary, so always perform the toothpick test. If the toothpick comes out wet with batter, continue baking in 5-10 minute increments.
• Cooling is Essential: Resist the urge to slice into your bread immediately! Cooling allows the bread to finish cooking gently, the internal structure to firm up, and the flavors to deepen.

Serving Suggestions

This Snickerdoodle Pumpkin Bread is wonderfully versatile. Enjoy it plain for a simple, satisfying treat, or elevate it with a dollop of whipped cream, a dusting of powdered sugar, or a light cream cheese glaze. It pairs perfectly with your morning coffee, a midday tea, or as a comforting dessert after a fall meal. For an extra indulgent experience, warm a slice slightly in the microwave before serving.

How to Store Snickerdoodle Pumpkin Bread

To keep your Snickerdoodle Pumpkin Bread fresh and moist for as long as possible, it’s best to store it whole and slice it only as needed for individual servings. This helps maintain its moisture. Wrap the entire loaf tightly in plastic wrap or aluminum foil. For optimal freshness, store it in the refrigerator.

How Long Does Pumpkin Bread Last?

• At Room Temperature: If wrapped well, pumpkin bread can last for 2-3 days on your countertop.
• In the Refrigerator: When stored tightly wrapped in the refrigerator, your pumpkin bread will remain fresh and delicious for up to 1 week.

How to Freeze Snickerdoodle Pumpkin Bread

If you’ve baked a large batch or want to enjoy this delicious bread later, freezing is an excellent option. The best way to freeze pumpkin bread is to wrap the cooled loaf tightly in several layers of plastic wrap, ensuring no air can get in. Then, place the wrapped loaf into a freezer-safe zip-top bag, pressing out as much air as possible before sealing. This double-layer protection helps prevent freezer burn.

Properly frozen, snickerdoodle pumpkin bread will last for 2-3 months in the freezer without losing its quality.

To thaw, simply remove the loaf from the freezer and leave it at room temperature, still wrapped, until it’s completely defrosted. Once thawed, you can slice and serve. For a warm, comforting treat, place an individual slice into the microwave for about 10-15 seconds.

Just feast your eyes on that magnificent ribbon of cinnamon sugar winding its way through the center of this bread. Each and every slice is generously filled with that signature sweet and spicy cinnamon flavor, ensuring a delightful experience with every bite. This isn’t just a quick bread; it’s a celebration of fall, cinnamon, and all things cozy.

Whether you’re looking for the perfect fall baking project, a crowd-pleasing dessert, or a simply delightful snack, this Snickerdoodle Pumpkin Bread is guaranteed to become a new favorite. Its unique combination of moist pumpkin, fragrant spices, and that addictive cinnamon-sugar swirl truly sets it apart. Give this recipe a try, and prepare to fall in love!

Explore More Irresistible Pumpkin Recipes

Don’t let the pumpkin season end! Dive into these other fantastic pumpkin creations from our kitchen:

Pumpkin Cake Roll with Cookie Butter Filling

Chocolate Swirled Pumpkin Bars

Pumpkin Cupcakes with Marshmallow Frosting

Pumpkin Spice Cream Cheese Muffins

Pumpkin Chocolate Chip Muffins

Snickerdoodle Pumpkin Bread

Yield:
10 servings

This Snickerdoodle Pumpkin Bread is super moist, packed with sweet cinnamon flavor and a delicious crunch!

Ingredients

• 2 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon, divided
• 2 cups white sugar, divided
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 eggs, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray and set aside.
2. Into a large bowl whisk together flour, baking soda, salt, pumpkin pie spice and 1 teaspoon cinnamon.
3. Make a well into the center of the dry ingredients and add in 1 1/3 cups sugar, pumpkin, eggs, vegetable oil and vanilla. Stir to combine.
4. Into a small bowl combine remaining sugar and remaining cinnamon.
5. Place 2 cups of batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Carefully, add remaining batter and spread out. Sprinkle with remaining cinnamon sugar.
6. Bake, covered for 1 hour. Remove cover and bake an additional 5-10 minutes or until a toothpick inserted comes out clean.
7. Allow to cool completely before removing from pan and slicing.

Recommended Products

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• Mixing Bowls with Airtight Lids, 6 piece Stainless Steel
• Heat Resistant Silicone Spatulas Set
• Nordic Ware Heritage Loaf Pan

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 383Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 301mgCarbohydrates: 65gFiber: 2gSugar: 41gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.