Name: Delectable Pumpkin Snickerdoodle Bread: Fall's Tastiest Treat
Prep time: 15 min
Cook time: 1 h
Total time: PT-491669H53M39S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1 cup pumpkin puree; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; ; 1/4 cup granulated sugar; 1 1/2 tsp cinnamon

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Are you tired of plain, uninspiring fall baked goods that lack that special something? As the leaves change color and temperatures drop, nothing captures the essence of autumn quite like the warm, spiced aroma of freshly baked pumpkin treats. This Delectable Pumpkin Snickerdoodle Bread combines two beloved classics—snickerdoodle cookies and pumpkin bread—creating a moist, cinnamon-sugar crusted loaf that will transform your kitchen into a cozy fall haven.

As someone who’s been perfecting seasonal recipes for over a decade, I’ve discovered that the secret to exceptional pumpkin bread lies in balancing moisture, spice, and texture. This recipe delivers on all fronts with its tender crumb, cinnamon-sugar coating, and authentic pumpkin flavor.

In this guide, I’ll walk you through selecting the perfect pumpkin, mixing techniques for ultimate moistness, baking tips for the perfect rise, and creative serving suggestions that will make this bread the highlight of your autumn gatherings.

Why This Pumpkin Snickerdoodle Bread Recipe Works

Uses real pumpkin puree for authentic flavor and moisture
Combines two beloved fall favorites: snickerdoodle cookies and pumpkin bread
Quick prep time (under 15 minutes) with pantry staples you likely already have
Perfect for breakfast, afternoon snacks, or dessert with a scoop of vanilla ice cream
Makes an impressive homemade gift for neighbors, teachers, or holiday gatherings

Choosing the Right Pumpkin for Snickerdoodle Bread

Best Pumpkin Options for This Recipe

Sugar pumpkins (also called pie pumpkins) deliver the richest, most concentrated flavor for your pumpkin snickerdoodle bread. They’re smaller, sweeter, and less watery than carving pumpkins. If using canned pumpkin, choose 100% pure pumpkin puree (not pumpkin pie filling) for best results.

Buying Tips

Look for pumpkins that feel heavy for their size with firm, unblemished skin. A good sugar pumpkin should have a deep orange color and sound hollow when tapped. For convenience, quality brands of canned pumpkin like Libby’s or Farmer’s Market organic options work excellently.

Substitutions

No pumpkin? Butternut squash puree creates a nearly identical flavor profile. Sweet potato puree also works beautifully, offering a slightly different but equally delicious fall flavor for your snickerdoodle bread.

Ingredients & Prep for Pumpkin Snickerdoodle Bread

Delectable Pumpkin Snickerdoodle Bread: Fall's Tastiest Treat — Delectable Pumpkin Snickerdoodle Bread: Fall’s Tastiest Treat

Pumpkin Bread Essentials

Prepare your loaf pan by lining with parchment paper and spraying with non-stick cooking spray. Allow refrigerated ingredients like eggs and butter to reach room temperature for proper incorporation and better rise.

Batter Ingredients

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
⅓ cup milk

Snickerdoodle Topping

3 tablespoons granulated sugar
1 tablespoon cinnamon
½ teaspoon nutmeg

Looking for more seasonal treats? Check out my Balsamic Glazed Chicken with Zesty Orzo for a savory complement to your fall menu!

Step-by-Step Cooking Instructions for Pumpkin Snickerdoodle Bread

Pre-Cooking Pumpkin Bread Prep

Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate large bowl, cream together butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition.
Stir in pumpkin puree and vanilla extract until fully incorporated.

Mixing the Pumpkin Snickerdoodle Batter

Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Mix until just combined (overmixing will result in a dense bread).
In a small bowl, combine the snickerdoodle topping ingredients (sugar, cinnamon, and nutmeg).
Pour half the batter into prepared loaf pan, sprinkle with half the topping mixture.
Add remaining batter and sprinkle the rest of the topping evenly over the surface.

Baking Your Pumpkin Bread

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
If the top begins to brown too quickly, tent with aluminum foil after 30-35 minutes.

Cooling the Snickerdoodle Bread

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting period is crucial as it allows the structure to set and flavors to develop fully.

Pro Tips for Perfect Pumpkin Snickerdoodle Bread

Avoiding Dry Pumpkin Bread

Don’t overmix the batter—stir just until ingredients are incorporated
Measure flour by spooning into measuring cups and leveling off (don’t pack it down)
Use a light-colored metal loaf pan for even baking without overly browned edges
Test for doneness starting at the minimum bake time to prevent overbaking

Tool Recommendations for Pumpkin Bread

Standard 9×5-inch loaf pan (preferably light-colored aluminum)
Digital kitchen scale for precise ingredient measurements
Silicone spatula for gentle folding and complete bowl scraping
Instant-read thermometer (bread is done at 200-205°F internal temperature)

Storage & Freezing Snickerdoodle Bread

Store at room temperature, wrapped tightly in plastic wrap, for up to 3 days
Refrigerate for up to 1 week for extended freshness
Freeze slices individually wrapped for up to 3 months—thaw at room temperature or microwave for 20-30 seconds

For more delicious fall recipe ideas and baking inspiration, check out my Pinterest collection where I share seasonal favorites that pair perfectly with this pumpkin snickerdoodle bread!

Flavor Variations for Pumpkin Snickerdoodle Bread

Chocolate Chip Pumpkin Snickerdoodle Bread

Fold in 3/4 cup of semi-sweet chocolate chips to the batter before baking. The combination of chocolate and pumpkin creates an irresistible flavor contrast that elevates the classic recipe.

Gluten-Free Pumpkin Bread

Substitute all-purpose flour with a 1:1 gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to maintain proper texture.

Maple Pecan Pumpkin Bread

Replace 1/4 cup of sugar with pure maple syrup and fold in 1/2 cup chopped pecans. Top with a maple glaze (1 cup powdered sugar mixed with 2 tablespoons maple syrup).

Variation	Key Ingredients	Baking Adjustment	Best For
Chocolate Chip	3/4 cup chocolate chips	None needed	Dessert lovers
Gluten-Free	1:1 GF flour blend	+5 minutes bake time	Celiac/gluten-sensitive
Maple Pecan	Maple syrup, pecans	Reduce temp to 325°F	Special occasions
Mini Loaves	Standard recipe	25-30 minutes	Gift-giving

Serving Suggestions for Pumpkin Snickerdoodle Bread

Warm a slice and top with a pat of cinnamon butter for breakfast
Pair with a cup of hot apple cider or spiced chai tea for an afternoon treat
Serve as dessert with a scoop of vanilla bean ice cream and caramel drizzle
Create a fall brunch board with slices alongside fresh fruit, yogurt, and granola

This versatile bread works beautifully as part of a breakfast spread, afternoon coffee break, or elegant fall dessert. For special occasions, try serving thin slices topped with mascarpone cheese and a sprinkle of cinnamon.

FAQs About Pumpkin Snickerdoodle Bread

Can I use fresh pumpkin instead of canned?

Yes! Cook and puree fresh pumpkin, then strain through a cheesecloth to remove excess moisture. For every cup of canned pumpkin, use 1 cup of well-drained fresh pumpkin puree.

How do I know when my bread is perfectly done?

Insert a toothpick in the center—it should come out with a few moist crumbs but no wet batter. Alternatively, use an instant-read thermometer; the bread is done when it reaches 200-205°F internally.

Can I make this recipe as muffins instead of bread?

Absolutely! Pour batter into a lined muffin tin, filling each cup about 3/4 full. Bake at 350°F for 18-22 minutes. This recipe yields approximately 12-14 standard-sized muffins.

Conclusion

This Delectable Pumpkin Snickerdoodle Bread captures everything wonderful about fall baking—warming spices, moist pumpkin, and that irresistible cinnamon-sugar coating that makes snickerdoodle cookies so beloved. Whether you’re serving it for breakfast with coffee, packing it in lunchboxes, or presenting it as a homemade gift, this versatile quick bread is sure to become a seasonal favorite.

Join the thousands of home bakers who have made this their go-to fall recipe! The perfect balance of simplicity and flavor makes it accessible for beginners while satisfying enough for experienced bakers. Don’t wait for the leaves to change—capture the essence of autumn any time with this irresistible pumpkin snickerdoodle bread.

What makes this recipe truly special is how it brings people together. There’s something magical about the aroma of pumpkin and cinnamon filling your home that beckons family and friends to gather around your table. Happy baking!

Delectable Pumpkin Snickerdoodle Bread: Fall’s Tastiest Treat