If you love autumn flavors and crave something sweetly spiced, then Snickerdoodle Pumpkin Bread is about to become your new obsession. This moist, cinnamon-swirled loaf delivers all the cozy warmth of pumpkin and the nostalgic charm of snickerdoodle cookies, all in one irresistible bite. It’s perfect for sharing with friends over coffee or enjoying as a special treat just for you.

Snickerdoodle Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

Every element in this Snickerdoodle Pumpkin Bread is thoughtfully chosen to create a loaf that’s bursting with flavor and comfort. The pantry staples come together simply, but each one makes a difference — from the sweet pumpkin to the hint of ginger and the magical cinnamon-sugar swirl.

All-purpose flour: Gives structure and a tender crumb to the bread, ensuring it holds together beautifully.
Baking powder: Helps the bread rise for that lovely domed top.
Baking soda: Works alongside baking powder to create an even, moist texture.
Salt: Just a dash brings out all the other flavors in the loaf.
Ground cinnamon: Infuses every bite with those classic warm spice notes that pair so well with pumpkin.
Ground nutmeg: Adds depth and a whisper of old-fashioned spice.
Ground ginger: Brightens the overall flavor and balances the sweetness.
Unsalted butter, softened: Creates a rich, tender base and helps with that melt-in-your-mouth quality.
Granulated sugar: Sweetens the bread and plays a starring role in the topping for a classic snickerdoodle finish.
Brown sugar, packed: Brings a hint of molasses flavor and extra moisture to the loaf.
Eggs: Bind everything together for the perfect slice.
Pumpkin puree (not pumpkin pie filling): The hero ingredient, providing earthy sweetness and a dreamy, soft crumb.
Vanilla extract: Elevates the overall aroma, making each slice smell as wonderful as it tastes.
For the cinnamon-sugar topping: A blend of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon creates the signature snickerdoodle crust and those gorgeous swirls inside the bread.

How to Make Snickerdoodle Pumpkin Bread

Step 1: Preheat and Prep Your Pan

Start by getting your oven nice and toasty at 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it well or lining it with parchment paper. This ensures your Snickerdoodle Pumpkin Bread will release easily, giving you perfect, photo-worthy slices.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This not only combines the ingredients evenly but makes sure the spices are distributed, so every bite is a cozy, autumnal delight.

Step 3: Cream Butter and Sugars

Take your softened butter and beat it with both the granulated and brown sugars until the mixture is light and fluffy. This step is key — it adds air to the batter, giving your bread a lighter texture and a gently sweet flavor.

Step 4: Add Pumpkin and Vanilla

Now add in the pumpkin puree and vanilla extract, mixing until the batter looks creamy and well-combined. This is where the pumpkin really shines, giving the loaf its signature flavor and keeping it super moist.

Step 5: Combine Wet and Dry Mixtures

Gradually blend the dry ingredients into your wet mixture, stirring gently until just combined. Over-mixing can lead to a dense loaf, so stop as soon as everything is incorporated for the fluffiest Snickerdoodle Pumpkin Bread.

Step 6: Make the Cinnamon-Sugar Topping

In a small bowl, stir together granulated sugar and ground cinnamon to make the magical topping that’ll transform your bread into a snickerdoodle dream. This simple mix is what sets this recipe apart — don’t skip it!

Step 7: Layer and Swirl the Batter

Pour half of the batter into your prepared loaf pan, then sprinkle with half of the cinnamon-sugar mix. Layer on the rest of the batter, then the remaining cinnamon sugar. Using a knife, gently drag it through the batter to create beautiful cinnamon swirls. Too much swirling can mix it all in, so just a few figure-eights is perfect.

Step 8: Bake to Perfection

Place the pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a crumb or two. Let the bread cool in the pan for 10 minutes before transferring to a wire rack — it helps the flavors meld and keeps the loaf perfectly moist.

How to Serve Snickerdoodle Pumpkin Bread

Garnishes

A little flourish goes a long way here. Try dusting your slices with a touch of powdered sugar, or spread a warm slice with a pat of butter or cream cheese. A light drizzle of maple glaze is also heavenly for special occasions!

Side Dishes

Pair your Snickerdoodle Pumpkin Bread with a hot cup of chai tea, a creamy latte, or even just a glass of cold milk. For brunch, serve it next to something savory like scrambled eggs or crispy bacon to balance the sweetness.

Creative Ways to Present

Turn your loaf into charming individual servings by cutting thick slices and toasting them lightly. You can cube the bread and use it as the base for a fall-inspired trifle, or even serve as French toast for a weekend breakfast that will knock everyone’s socks off!

Make Ahead and Storage

Storing Leftovers

Keep your Snickerdoodle Pumpkin Bread moist and delicious by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay fresh for up to three days out on the counter, making it perfect for snacking all week long.

Freezing

If you want to save some for later, let the bread cool completely, then wrap it well in plastic wrap and foil. Pop it in the freezer, where it will keep for up to three months. Just thaw at room temperature for the perfect anytime treat.

Reheating

Warm up individual slices in the microwave for 10-15 seconds, or gently toast them in the oven at 300°F for a few minutes. This makes the bread soft and fragrant again, almost like it’s fresh from the oven.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree. Pumpkin pie filling is sweetened and spiced, which throws off the balance of flavors in your Snickerdoodle Pumpkin Bread, making it overly sweet and a tad too rich.

How do I know when my bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready. Make sure not to over-bake, or you’ll lose that lovely moistness.

Can I make this recipe gluten-free?

Definitely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just keep an eye on texture — GF versions might be slightly more delicate, but the flavor will still be fantastic.

What if I don’t have brown sugar?

You can use all granulated sugar if you’re in a pinch, but the bread will lose a bit of its caramel depth and added moisture that brown sugar brings. You could also add a teaspoon of molasses to recreate some of that flavor.

Can I use a different size of pan?

Absolutely! If you use mini loaf pans, just be sure to adjust the bake time down; they’ll likely be ready in 25-30 minutes. For a bundt pan, watch closely after 40 minutes. Always use the toothpick test to check for doneness.

Final Thoughts

There’s something special about the smell of Snickerdoodle Pumpkin Bread wafting through your kitchen. Whether you’re baking it for friends, family, or just to treat yourself to a slice of something cozy, I promise this recipe will become a seasonal staple. Give it a try — you won’t be disappointed!