Get ready to fall in love with a loaf that captures the very essence of cozy autumn afternoons: Snickerdoodle Pumpkin Bread. Imagine the nostalgic warmth of classic snickerdoodle cookies meeting tender, pumpkin-infused quick bread—all crowned with a crunchy cinnamon-sugar topping. With its golden crust and gorgeously swirled interior, this bread is perfect for breakfast, dessert, or a sweet afternoon treat. Plus, it’ll fill your kitchen with the most irresistible, cinnamon-scented aroma that practically shouts “fall is here!”

Snickerdoodle Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted by how easy it is to find all the essentials for Snickerdoodle Pumpkin Bread! Each ingredient adds its own signature touch—from warm spices to the rich pumpkin puree—coming together in perfect harmony.

All-purpose flour: The bread’s backbone, creating a tender but sturdy crumb that holds up to slicing.
Baking powder: Gives the loaf some lift, helping it rise beautifully in the oven.
Baking soda: Works with the pumpkin puree for tenderness and height.
Salt: Enhances all the sweet and spicy flavors—you won’t want to leave it out.
Ground cinnamon: The soul of both snickerdoodles and pumpkin bread, packing cozy, spiced flavor.
Ground nutmeg: Adds subtle warmth and depth to the spice blend.
Ground ginger: Brightens up the spice profile with a little zing.
Unsalted butter: Gives irresistible richness, ensuring a moist, soft crumb.
Granulated sugar: Sweetens the bread and creates that snappy, sugary topping.
Brown sugar: Offers hint of caramel-like depth and moisture.
Eggs: Binds everything together and gives structure to the loaf.
Pumpkin puree (not pumpkin pie filling): The star of the show, adding moisture, color, and unmistakable pumpkin flavor.
Vanilla extract: Rounds out all the spices with a sweet, mellow aroma.
Cinnamon-sugar topping: A final flourish of granulated sugar and ground cinnamon for that unmistakable snickerdoodle crunch.

How to Make Snickerdoodle Pumpkin Bread

Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). For stress-free removal, either grease a 9×5-inch loaf pan or line it with parchment paper—this little step will make your life so much easier when it’s time to slice!

Step 2: Combine the Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Blending your dry ingredients separately helps guarantee every bite of your Snickerdoodle Pumpkin Bread is infused with those beautiful fall spices.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream the softened butter with granulated and brown sugars until the mixture is fluffy and pale in color—a hand mixer works wonders here, but old-fashioned elbow grease will do! Beat in the eggs, one at a time, ensuring each is fully incorporated for a light, tender bread.

Step 4: Add Pumpkin and Vanilla

Fold in the pumpkin puree and vanilla extract to the creamed mixture. This is where the batter starts smelling absolutely irresistible, and you’ll see that lovely pale orange hue begin to shine.

Step 5: Mix in the Dry Ingredients

Gradually stir your dry ingredients into the wet mixture, just until combined. Be gentle—overmixing will make the loaf tough, and you want your Snickerdoodle Pumpkin Bread to be tender and soft.

Step 6: Prepare the Cinnamon-Sugar Topping

In a small bowl, mix granulated sugar with a healthy spoonful of ground cinnamon. This sweet-spicy blend will become your bread’s signature swirl and crunchy top.

Step 7: Layer the Batter

Pour half the batter into your prepared pan, then generously sprinkle half the cinnamon-sugar mixture over top. Add the remaining batter, smoothing gently, and then sprinkle on the rest of that sweet cinnamon-sugar. Don’t worry about making it perfect!

Step 8: Swirl the Topping

Grab a knife and gently swirl the layers together to create a marbled effect—just a quick zig-zag is enough. This step is key to giving your Snickerdoodle Pumpkin Bread its stunning, bakery-worthy look.

Step 9: Bake

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The wait will feel long, but it’s so worth it when your kitchen fills with that incredible cinnamon-pumpkin aroma.

Step 10: Cool and Serve

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slicing too soon can cause it to crumble, so—if you can—hold off just a few more minutes. Then slice, serve, and bask in the compliments!

How to Serve Snickerdoodle Pumpkin Bread

Garnishes

Add a sprinkle of powdered sugar for an elegant finish, or drizzle with a thin icing made from powdered sugar and milk. For something extra fancy, top slices with a dollop of whipped cream or a drizzle of caramel sauce—these little touches make every piece of Snickerdoodle Pumpkin Bread feel like a special treat.

Side Dishes

Pair your bread with a cup of cinnamon-spiced coffee, a chai latte, or even a scoop of vanilla ice cream for dessert. Fresh berries and thick Greek yogurt on the side can turn a simple slice into an indulgent breakfast or brunch centerpiece.

Creative Ways to Present

Cube Snickerdoodle Pumpkin Bread and serve as part of a festive brunch board, or toast slices and slather with maple butter. For parties, you can even cube it up and skewer with fruit as a sweet, snackable kabob. The possibilities are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Snickerdoodle Pumpkin Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen as the bread rests, making next-day slices even more delicious!

Freezing

To freeze, wrap the cooled loaf or individual slices in a double layer of plastic wrap and then foil. Pop it in the freezer for up to three months. When that pumpkin craving hits, just thaw a slice or two on the counter and enjoy as if freshly baked!

Reheating

Warm cold or thawed slices in the microwave for about 10-15 seconds, or toast gently in the oven. This little bit of heat revives the cinnamon-sugar topping and brings the bread back to just-baked perfection.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. This way, you can control the flavors in your Snickerdoodle Pumpkin Bread from start to finish.

Can I make this bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend, and you’ll still get a wonderful texture and all that delicious spiced flavor in every bite.

Can I add mix-ins like nuts or chocolate chips?

Of course! Chopped pecans, walnuts, or even mini chocolate chips can be stirred into the batter before baking. Just don’t go overboard; a half cup is the perfect amount to keep the bread moist and perfectly sliceable.

How can I tell when the bread is done?

Insert a toothpick or thin knife in the center—it should come out clean or with just a few moist crumbs, not raw batter. Be patient; oven times can vary, so let your senses (and the toothpick) guide you!

Can I double the recipe for gifting or freezing?

Totally! Just double all the ingredients and use two loaf pans. Snickerdoodle Pumpkin Bread makes a wonderful homemade gift, so consider baking extra to share with friends, neighbors, or to stock your freezer for later.

Final Thoughts

There’s just something magical about a freshly baked loaf of Snickerdoodle Pumpkin Bread—it’s comfort food at its finest, and every last crumb brings a smile. Don’t wait for the next pumpkin season or special occasion to give this one a try; your kitchen (and your taste buds) will thank you!