Snickerdoodle Pumpkin Bread

This Snickerdoodle Pumpkin Bread combines the warm, spiced flavors of pumpkin with the sweet, cinnamon-sugar goodness of a classic snickerdoodle cookie. It’s moist, flavorful, and perfect for fall—or any time you’re craving a cozy treat. Topped with a cinnamon-sugar sprinkle, this bread is as delightful to look at as it is to eat!

Ingredients

• 1 cup pumpkin puree
• ½ cup sugar
• 2 eggs
• ½ cup vegetable oil
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup sugar (for rolling)
• 1 tbsp cinnamon (for rolling)

Directions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C) .
2. Grease a 9×5-inch loaf pan with non-stick spray or butter, or line it with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, combine the pumpkin puree, sugar, eggs, and vegetable oil. Whisk until smooth and well blended.

Step 3: Add Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
2. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.

Step 4: Bake

1. Pour the batter into the prepared loaf pan and spread it evenly.
2. Bake in the preheated oven for 50–55 minutes , or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil halfway through baking.
3. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes . Then transfer it to a wire rack to cool completely.

Step 5: Prepare the Cinnamon-Sugar Topping

1. In a small bowl, mix together the ¼ cup sugar and 1 tbsp cinnamon .
2. Once the bread has cooled, sprinkle the cinnamon-sugar mixture evenly over the top for a sweet, snickerdoodle-inspired finish.

Tips for Success

• Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Oil Swap: Substitute vegetable oil with melted coconut oil or unsweetened applesauce for a lighter option.
• Storage: Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

This Snickerdoodle Pumpkin Bread is a match made in dessert heaven. The pumpkin puree adds moisture and a subtle earthy sweetness, while the cinnamon and nutmeg bring warm, cozy vibes. The cinnamon-sugar topping gives it that irresistible snickerdoodle flair, making it feel like a hug in loaf form. Whether you’re enjoying it with a cup of coffee, sharing it with friends, or gifting it during the holidays, this bread is sure to be a hit. Dive into this soft, spiced treat and savor every bite!