Snickerdoodle Pumpkin Bread Recipe: A Cozy Fall Baking Treat

Cozy autumn afternoons call for delightful snickerdoodle pumpkin bread that fills your kitchen with warmth and nostalgia.

Cinnamon swirls dance through soft, moist layers promising pure comfort.

Hints of nutmeg and vanilla create an irresistible aroma that beckons you closer.

Sweet memories of childhood baking sessions emerge with each slice.

Seasonal spices blend perfectly in this tender, crumbly treat that celebrates fall’s golden moments.

Home bakers will find joy in this simple yet spectacular recipe.

You can’t resist the magic of these delectable, spice-laden slices waiting to be savored.

Why Snickerdoodle Pumpkin Bread Smells Like Fall

• Savor Simple Spice Magic: Dive into a recipe that transforms basic ingredients into a stunning pumpkin bread with minimal kitchen skills required.
• Celebrate Seasonal Comfort: Experience a warm, aromatic bread that captures the cozy essence of autumn with rich spices and tender texture.
• Master Stress-Free Baking: Create a delectable treat that comes together smoothly, requiring just one bowl for wet ingredients and another for dry components.
• Delight Family and Friends: Serve a crowd-pleasing bread perfect for breakfast, snacking, or sharing during gatherings with its universal appeal and irresistible cinnamon-sugar topping.

All The Ingredients For Snickerdoodle Pumpkin Bread

• All-Purpose Flour: A key structural component that provides the base for the bread's texture.
• Baking Powder: Helps the bread rise and creates a light, fluffy consistency.
• Baking Soda: Assists in leavening and balances the acidity in the recipe.
• Salt: Enhances the overall flavor of the bread.
• Cinnamon, Nutmeg, Cloves: Warm spices that create a classic pumpkin bread flavor profile.

• Pumpkin Puree: Provides moisture, rich flavor, and signature orange color to the bread.
• Eggs: Bind the ingredients together and add richness to the texture.
• Vegetable Oil: Ensures a moist and tender crumb in the bread.
• Granulated Sugar, Brown Sugar: Sweeten the bread and contribute to its soft texture.

• Sugar, Cinnamon: Create a sweet and aromatic crust that adds extra flavor and visual appeal to the bread.

How To Make Snickerdoodle Pumpkin Bread With Ease

Step 1: Prepare Oven and Pan

Warm up the oven to 350°F. Grab your 9×5-inch loaf pan and generously coat the entire interior with cooking spray or butter to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves

Whisk everything together until the mixture looks completely uniform with no visible lumps.

Step 3: Blend Wet Ingredients

• Pumpkin puree
• Eggs
• Vegetable oil
• Granulated sugar
• Brown sugar

Blend until the mixture becomes smooth and has a consistent color.

Step 4: Combine Wet and Dry Mixtures

Gently fold the dry ingredient mixture into the wet ingredients. Stir carefully to incorporate everything without overmixing, which can make the bread tough.

Step 5: Prepare Topping

In a small bowl, mix together sugar and cinnamon for the delightful topping.

Step 6: Fill Loaf Pan

Pour the batter into the prepared pan, spreading it evenly to ensure consistent baking.

Step 7: Add Cinnamon Sugar Topping

Sprinkle the cinnamon-sugar mixture generously across the entire surface of the batter, creating a mouthwatering golden crust.

Step 8: Bake the Bread

Place the pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center – it should come out clean with just a few crumbs.

Step 9: Cool and Rest

Remove the bread from the oven. Let it sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Serve and Enjoy

Slice the bread and serve at room temperature. Savor the warm, spiced pumpkin flavors and the crisp cinnamon crust.

Tips For Soft, Spiced Snickerdoodle Pumpkin Bread

• Prevent Overmixing: Gently fold dry ingredients into wet ingredients to maintain a tender, light texture and avoid developing tough gluten strands.
• Check Moisture Levels: Use pure pumpkin puree, not pumpkin pie filling, to control moisture and ensure the perfect bread consistency.
• Topping Technique: Sprinkle cinnamon-sugar mixture evenly across the surface for a caramelized, crispy top that adds delightful crunch and sweetness.
• Storage Secrets: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to preserve freshness.
• Freezer-Friendly Option: Slice and freeze individual portions wrapped in plastic and foil for up to 2 months, allowing easy reheating for quick treats.

Tasty Variations On Snickerdoodle Pumpkin Bread

• Gluten-Free Pumpkin Bread: Replace regular flour with a gluten-free flour blend, ensuring the same measurement and texture for those with wheat sensitivities.
• Vegan Pumpkin Loaf: Substitute eggs with flax eggs (ground flaxseed mixed with water) and use coconut oil instead of vegetable oil to create a plant-based version.
• Nutty Pumpkin Bread: Fold in chopped walnuts or pecans into the batter before baking to add a crunchy texture and rich, earthy flavor to the classic recipe.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia in place of granulated and brown sugar, reducing overall sugar content while maintaining the bread's sweetness.

Best Sips And Bites With Snickerdoodle Pumpkin Bread

• Pair with Creamy Cappuccino: The rich espresso and velvety milk perfectly complement the warm spices and sweet pumpkin notes, creating a harmonious flavor experience that enhances the bread's cozy autumn profile.
• Serve with Maple Pecan Butter: Whip softened butter with real maple syrup and chopped pecans to spread on warm slices, adding nutty depth and extra sweetness that amplifies the bread's aromatic spices.
• Match with Spiced Chai Latte: The complex blend of cardamom, ginger, and cinnamon in chai tea mirrors the bread's warm spice elements, providing a delightful beverage pairing that elevates the entire tasting experience.

How To Store Snickerdoodle Pumpkin Bread The Smart Way

• Store leftover pumpkin bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator, maintaining its moisture and flavor.
• Wrap individual slices or whole loaf in plastic wrap, then place in a freezer-safe bag, preserving freshness for up to 3 months; thaw overnight in the refrigerator before serving.
• Warm individual slices for 10-15 seconds on a microwave-safe plate, creating a soft, warm treat that tastes freshly baked.
• Warm slices at 300°F for 5-7 minutes, restoring the bread's original texture and releasing its delightful pumpkin spice aroma.

Snickerdoodle Pumpkin Bread FAQs Answered Clearly

• Can I use fresh pumpkin instead of canned puree?

Yes, but ensure it’s well-drained and pureed. Roast and strain fresh pumpkin to remove excess moisture for the best texture.

• How do I know if I've overmixed the batter?

Stop mixing when dry ingredients are just incorporated. Overmixing leads to dense, tough bread by developing too much gluten.

• What if I don't have all the spices?

You can substitute with pumpkin pie spice blend, which typically contains cinnamon, nutmeg, cloves, and ginger. Use an equal amount as the recipe calls for.

• Is this bread good for freezing?

Absolutely! Wrap tightly in plastic wrap and then aluminum foil. It stays fresh in the freezer for up to 3 months. Thaw at room temperature before serving.

Snickerdoodle Pumpkin Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

• Total Time: 75-85 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Cozy autumn vibes meet sweet nostalgia in this irresistible Snickerdoodle Pumpkin Bread, blending classic cinnamon warmth with rich pumpkin goodness. Spiced crumble topping and tender crumb invite you to savor fall’s most comforting quick bread.

---

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Wet Ingredients:

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/4 cup brown sugar

Topping/Coating:

• 1/4 cup granulated sugar
• 2 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with cooking spray or butter.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl until completely combined and no lumps remain.
3. In a separate large bowl, blend pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until smooth and uniform in color.
4. Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just incorporated without overmixing.
5. Mix the topping ingredients (sugar and cinnamon) in a small bowl, reserving this mixture for later use.
6. Pour the batter into the prepared loaf pan, ensuring an even distribution.
7. Sprinkle the cinnamon-sugar topping generously across the entire surface of the batter, creating a sweet and aromatic coating.
8. Bake in the preheated oven for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
9. Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Slice and serve the bread at room temperature, enjoying the warm, spiced pumpkin flavor with a delicate cinnamon crust.

Notes

• Use room temperature ingredients like eggs and pumpkin puree to ensure smooth, even mixing without lumps or uneven texture.
• Avoid overmixing the batter to prevent a tough, dense bread; stop stirring as soon as dry and wet ingredients are just combined.
• Test bread doneness by gently pressing the center – it should spring back and not feel wet or sticky when touched.
• Store the bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days, or freeze for longer preservation.

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 230
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg