If fall had a scent, it would be a warm loaf of Snickerdoodle Pumpkin Bread baking in the oven. It’s the lovechild of two classic favorites—soft, spiced pumpkin bread and that irresistible cinnamon-sugar coating we all know and love from snickerdoodles. And let me tell you, it’s as heavenly as it sounds.

This fall baking recipe is perfect for those crisp mornings when you want something sweet but not over-the-top indulgent. It’s tender, moist, and blanketed in a crackly cinnamon-sugar crust that adds just the right amount of crunch. Whether you’re hosting a brunch, need a treat for the school bake sale, or simply want to cozy up with a cup of coffee, this moist pumpkin loaf will be your go-to all season long.

Why You’ll Love This Snickerdoodle Pumpkin Bread

That cinnamon-sugar topping gives you the snickerdoodle experience in every bite.
It’s the ultimate fall baking recipe—warm spices, pumpkin goodness, and a sweet, crackly crust.
Super moist and tender, thanks to pumpkin puree and a perfect blend of brown and white sugars.
A no-fuss recipe you can whip up with pantry staples. No fancy mixers or techniques required.

Ingredients You’ll Need

For the Pumpkin Bread:

220 g all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
115 g unsalted butter, softened
200 g granulated sugar
110 g brown sugar, packed
2 large eggs
240 ml pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping:

50 g granulated sugar
1 tablespoon ground cinnamon

How to Make Snickerdoodle Pumpkin Bread

Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan with butter or line it with parchment paper for an easy lift-out later.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside—it’s spice party time soon.
Cream Butter & Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This step is key for that soft, tender crumb.
Add Eggs & Pumpkin Goodness
Add in the eggs one at a time, mixing well after each. Then stir in the pumpkin puree and vanilla extract until fully combined. The batter will look silky and smell like fall already.
Combine Wet & Dry
Gradually fold in the dry ingredients with a spatula, stirring gently until just combined. No overmixing here—we want that moist pumpkin loaf texture.
Pour & Top
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Mix the cinnamon and sugar in a small bowl, then sprinkle it generously over the batter’s surface. Trust me, don’t hold back.
Bake & Cool
Bake for 40-45 minutes. A toothpick inserted should come out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Olivia’s Tips for the Perfect Cinnamon Sugar Pumpkin Bread

For a crunchy top that won’t disappear into the bread, sprinkle the cinnamon-sugar topping right before baking, not earlier.
Make sure your pumpkin puree is plain, not pumpkin pie filling—it makes a big difference in flavor and texture.
If you love extra spice, add a pinch of cloves or cardamom for a twist.
Store leftovers wrapped in parchment or plastic wrap to keep it fresh and moist for days (if it lasts that long!).

Why This Recipe Holds a Special Place in My Heart

This Snickerdoodle Pumpkin Bread was born from a kitchen experiment gone very, very right. One rainy afternoon, my daughter suggested we “make pumpkin bread but with a cookie top.” Challenge accepted. After a few (delicious) attempts, we nailed it. Now, it’s become our annual fall ritual, with cinnamon sugar dust covering the counters and lots of happy taste-testers waiting nearby. Baking it feels like bottling up all the coziness of fall into one perfect loaf.

What to Serve with Snickerdoodle Pumpkin Bread

Pair a warm slice with your morning coffee or chai for a breakfast treat that beats any café offering. Hosting brunch? Serve alongside yogurt and fresh berries for a simple, satisfying spread. For a cozy dessert, toast a slice lightly and spread with a smear of cream cheese or butter—pure heaven.

If you’re in the mood for extra indulgence, top it with a dollop of whipped cream and a drizzle of caramel sauce. You’ll thank me later.

How to Store Your Moist Pumpkin Loaf

Store your cinnamon sugar pumpkin bread at room temperature, wrapped in plastic wrap or an airtight container, for up to 3 days. To keep it moist longer, refrigerate for up to a week, but bring to room temp before serving for the best texture.

Want to save some for later? This bread freezes beautifully. Wrap slices individually in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw on the counter or warm gently in the microwave.

FAQs About Snickerdoodle Pumpkin Bread

Can I use canned pumpkin pie filling instead of puree?

I wouldn’t recommend it. Pumpkin pie filling has added sugars and spices that can throw off the balance of flavors and texture in this recipe.

How do I keep the cinnamon-sugar topping from melting?

Sprinkle it on just before baking, not earlier. Also, don’t brush with butter first—this loaf’s natural moisture does all the work.

Can I make this into muffins?

Absolutely! Simply divide the batter among a muffin tin lined with cupcake liners and reduce the bake time to about 20-22 minutes.

A Slice of Fall You’ll Bake Again and Again

This Snickerdoodle Pumpkin Bread is everything you love about fall wrapped into one easy, delicious loaf. The cosy spices, the moist pumpkin crumb, and that irresistible cinnamon-sugar crunch—it’s a fall baking recipe that’ll earn a permanent spot in your recipe box. So go ahead, preheat that oven and let’s bring the bakery home.

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