Description
Snickerdoodle Pumpkin Bread combines the soft, spiced richness of pumpkin bread with a crackly cinnamon-sugar topping that delivers the beloved snickerdoodle experience in every slice. An easy fall baking recipe that’s moist, cozy, and irresistibly delicious.
Ingredients
For the Pumpkin Bread:
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220 g all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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115 g unsalted butter, softened
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200 g granulated sugar
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110 g brown sugar, packed
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2 large eggs
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240 ml pumpkin puree (not pumpkin pie filling)
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1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
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50 g granulated sugar
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1 tablespoon ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
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Add eggs one at a time, mixing well. Stir in pumpkin puree and vanilla extract.
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Gradually fold in the dry ingredients until just combined.
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Pour batter into the prepared loaf pan and smooth the top.
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Mix cinnamon and sugar in a small bowl and sprinkle evenly over the batter.
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Bake for 40-45 minutes, until a toothpick comes out clean.
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Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Sprinkle the cinnamon-sugar topping just before baking for the perfect crackly crust.
Ensure you’re using pure pumpkin puree, not pie filling.
Store at room temperature for up to 3 days, or refrigerate for a week.
Freeze individual slices for up to 1 month.
Optional spice twist: add a pinch of cloves or cardamom for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American