If you love cozy fall baking, this Snickerdoodle Pumpkin Bread is about to become your new obsession. Just imagine it: a moist, spiced pumpkin loaf with ribbons of cinnamon sugar swirling through every slice, topped with that irresistible snickerdoodle crackle. Whether you’re craving something sweet for breakfast or you need the perfect treat to share at a gathering, this bread brings together the best of pumpkin season and everyone’s favorite cookie for a truly unforgettable bake.

Snickerdoodle Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

Gather your kitchen staples and fall spices—this recipe has a simple lineup, but each one brings a special touch to the Snickerdoodle Pumpkin Bread. Every ingredient works its magic, delivering the comforting flavor, rich crumb, and gorgeous swirls that make this bread a showstopper.

All-purpose flour: The backbone of the bread, providing just enough structure without making it dense.
Baking powder: Gives the loaf a beautiful lift and helps keep it soft.
Baking soda: Works alongside baking powder for tender crumb and nice rise.
Salt: Enhances the flavors and balances the sweetness perfectly.
Ground cinnamon: Essential for both the bread and streusel, infusing every bite with warm, sweet spice.
Ground nutmeg: Adds depth to the pumpkin flavor and brings autumnal coziness.
Ground ginger: Lends a gentle kick and a layer of complexity to the bread’s spice profile.
Unsalted butter: For that classic rich, buttery texture—make sure it’s softened!
Granulated sugar: Sweetens the loaf and helps create that signature crisp top when combined with cinnamon.
Brown sugar: Adds subtle molasses notes, amplifying the bread’s flavor and moisture.
Eggs: Binds everything together and gives the loaf its lovely richness.
Pumpkin puree (not pumpkin pie filling): The star ingredient for moisture, color, and delicious pumpkin flavor.
Vanilla extract: Rounds out the flavors, adding mellow sweetness.
For the Cinnamon-Sugar Topping: A simple mix of granulated sugar and cinnamon brings that classic snickerdoodle sparkle on top!

How to Make Snickerdoodle Pumpkin Bread

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This step might seem basic, but it’s key to ensuring the Snickerdoodle Pumpkin Bread slides out beautifully and bakes evenly.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Combining these dry ingredients first ensures the spices are perfectly distributed throughout the bread—no clumps and a fragrant, well-balanced loaf.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. Don’t rush this step! Creaming properly adds air to the batter for that coveted soft, cake-like crumb.

Step 4: Add Eggs, Pumpkin, and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree and vanilla extract. The pumpkin not only adds a beautiful color but also keeps the bread moist for days, while the vanilla pulls all the flavors together.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry mixture into your wet ingredients, stirring just until no more streaks of flour remain. Overmixing can make your Snickerdoodle Pumpkin Bread tough—so go easy and stop as soon as everything is combined.

Step 6: Mix the Cinnamon-Sugar Swirl

In a small bowl, whisk together granulated sugar and ground cinnamon for the topping. This simple pairing is what transforms every bite into a snickerdoodle delight!

Step 7: Layer and Swirl

Pour half of your pumpkin bread batter into the prepared pan. Sprinkle half the cinnamon-sugar mixture over the top, then spread the remaining batter on and finish with the rest of the cinnamon-sugar. Use a butter knife to gently swirl the top layer—this gives the bread those gorgeous cinnamon ribbons without muddling the layers.

Step 8: Bake to Perfection

Slide your pan into the oven and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a crumb or two. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing into your masterpiece.

How to Serve Snickerdoodle Pumpkin Bread

Garnishes

You really don’t need much, but a pat of soft butter, a drizzle of honey, or a sprinkle of extra cinnamon can take each slice over the top. For a more decadent touch, try a thin layer of cream cheese or a dusting of powdered sugar just before serving.

Side Dishes

Pair your Snickerdoodle Pumpkin Bread with a mug of hot coffee or chai for the ultimate fall treat. It also makes a lovely breakfast alongside a bowl of yogurt and fresh fruit, or a sweet ending to a cozy soup supper.

Creative Ways to Present

If you’re entertaining, slice the loaf and arrange it on a pretty serving board with apple slices, candied nuts, or a simple cinnamon butter for guests to spread. For gifting, wrap up a loaf in parchment and tie it with twine—it’s guaranteed to make anyone’s day brighter!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature. Snickerdoodle Pumpkin Bread stays moist and flavorful for up to 4 days—if it lasts that long!

Freezing

This bread freezes beautifully. Slice it or freeze the whole loaf (tightly wrapped in foil and then placed in a freezer bag). Thaw overnight in the fridge or at room temperature for a grab-and-go treat any time the craving strikes.

Reheating

To recapture that just-baked magic, warm a slice in the microwave for ten seconds or, for extra coziness, toast lightly and slather with butter. It’ll taste like it was baked fresh that morning!

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works perfectly in Snickerdoodle Pumpkin Bread. Just make sure it’s not too watery—if needed, strain out any excess liquid before adding to the batter.

Can I make this bread gluten-free?

Yes, a 1:1 gluten-free flour blend can usually be substituted for the all-purpose flour. You may need to check the loaf a bit earlier or later, as baking times can vary slightly.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a crumb or two, your Snickerdoodle Pumpkin Bread is ready. The top should be golden and crackly from all that cinnamon sugar goodness.

Can I double the recipe for gifting?

Definitely! Simply double all the ingredients and divide the batter between two loaf pans. This recipe is a real crowd-pleaser—one loaf for you, and one to share.

What if I don’t have brown sugar?

No worries! You can use all granulated sugar in a pinch. The loaf will be slightly less rich, but you’ll still get that lovely sweetness and classic snickerdoodle swirl.

Final Thoughts

If you’re searching for the ultimate fall bake, I can’t recommend Snickerdoodle Pumpkin Bread enough—it’s warm, festive, and downright irresistible. Give this recipe a try and let the scent of cinnamon and pumpkin fill your kitchen; I promise it’ll be a new favorite in your baking rotation!