Pumpkin Snickerdoodle Bread is soft, sweet, and full of cozy fall flavor. The pumpkin keeps it moist, and the cinnamon sugar topping adds a crisp finish. It’s easy to make and perfect for breakfast or an afternoon treat.
Why We Love This Pumpkin Snickerdoodle Bread Recipe
You’ll find yourself coming back to this recipe again and again for a reason—it brings all the flavors of fall together in one simple loaf. The pumpkin adds a moist, dense texture without being too heavy. The cinnamon sugar coating gives it the familiar feel of a snickerdoodle cookie, but with the soft richness of a quick bread. You won’t need fancy ingredients or complicated techniques. Just a few pantry staples and about an hour in the kitchen create a treat that feels homemade and comforting. The aroma while baking is enough to make your home feel cozy and warm. It’s perfect for sharing with family or giving as a seasonal gift.
Ingredients about Pumpkin Snickerdoodle Bread
To make this cozy bread, you need basic baking ingredients. Most of these are already in your pantry. The pumpkin purée is what gives it its deep flavor and moisture. Be sure not to use pumpkin pie filling.
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, room temperature
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
For the coating:
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 tsp ground cinnamon
How to Make Pumpkin Snickerdoodle Bread Directions
Start by preparing your loaf pan. Lightly spray it and line it with parchment paper so you can lift the bread out easily later. Preheat your oven to 350°F to make sure it’s hot and ready.
Crack the eggs into a large mixing bowl and whisk them until they’re smooth. Then add the granulated sugar and whisk again until it’s fully combined.
Now, whisk in the vegetable oil and softened butter. The butter should be soft enough to mix easily but not melted. Stir until the mixture looks smooth. Add the pumpkin purée and vanilla extract. Continue whisking until the batter is smooth and even.
Next, add the baking powder and salt. Stir to combine, then gently fold in the flour. It’s important to fold, not beat, the flour so your bread stays light and tender. Mix just until you no longer see streaks of dry flour.
Pour the batter into your prepared loaf pan. Spread it evenly using a spatula so the bread bakes with a smooth top. Bake it in your preheated oven for about 45 to 50 minutes. To check if it’s done, insert a toothpick in the center. If it comes out with moist crumbs but no wet batter, it’s ready. If the top is browning too fast before the center is cooked, cover it loosely with foil near the end of baking.
Let the bread cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and place it on a wire rack.
While the bread is still warm, prepare the coating. In a bowl, mix the granulated sugar, brown sugar, and cinnamon. Brush the outside of the bread with melted butter. Make sure to cover all sides. Then roll or sprinkle the cinnamon sugar mixture generously over the entire surface. This is what gives it that signature snickerdoodle crunch.
Let it cool completely before slicing. This gives the coating time to set and makes it easier to cut neat slices.
How to Serve Pumpkin Snickerdoodle Bread
This bread is very versatile. You can serve it warm or at room temperature. For a comforting breakfast, toast a thick slice and add a little butter. It goes well with a cup of coffee or hot tea. If you’re hosting brunch or having guests over, slice it and arrange the pieces on a serving plate with fresh fruit or a simple glaze drizzle.
For dessert, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cinnamon sugar crust adds enough sweetness, so it doesn’t need much more. During the holidays, it makes a great addition to a festive dessert table. Kids and adults both love it.
You can also package the slices or the whole loaf in wax paper and gift it to friends, neighbors, or coworkers. It’s a thoughtful, homemade treat that shows you care.
Expert Tips: Pumpkin Snickerdoodle Bread
To get the best texture, make sure not to overmix your batter. Stir only until everything is just combined. This helps the bread stay tender instead of becoming dense.
Use canned pumpkin purée without added spices or sugar. This gives you control over the flavor and ensures the bread isn’t overly sweet.
If your butter isn’t at room temperature, you can microwave it for a few seconds—just be careful not to melt it completely. Soft butter gives the right texture for mixing with the sugar.
Make sure to brush the bread with melted butter while it’s still warm. This helps the cinnamon sugar stick better. You can press the coating gently into the surface to help it adhere.
For added flavor, you can stir a pinch of nutmeg or a small amount of pumpkin pie spice into the batter. But the cinnamon coating gives it plenty of warmth on its own.
How to Store Pumpkin Snickerdoodle Bread
Let the bread cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh and moist for about 3 to 4 days at room temperature.
If you want to keep it longer, freeze it. Wrap the loaf or individual slices in plastic and then in foil or a freezer-safe bag. It can stay fresh in the freezer for up to 2 months. To thaw, let it sit at room temperature for a few hours or microwave a slice for about 30 seconds.
Avoid refrigerating it unless your kitchen is very warm. Refrigeration can dry out quick breads. Always keep it sealed well to protect the texture and flavor.
Variation of Pumpkin Snickerdoodle Bread
You can personalize this recipe to suit your taste. Try adding a handful of chocolate chips or chopped nuts to the batter. Pecans and walnuts go especially well with the pumpkin and cinnamon flavors.
For a dairy-free version, use plant-based butter and milk. The texture may be slightly different, but it will still taste great.
If you enjoy a sweeter touch, swirl in some cream cheese or add a cinnamon-sugar ribbon in the middle of the batter before baking. You can also turn this recipe into muffins—just reduce the baking time to about 20–25 minutes and check with a toothpick.
Gluten-free flour blends work well, too. Choose one that includes xanthan gum for the best structure. Always check your coating ingredients if you’re cooking for someone with food allergies.
FAQ
Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin purée. Just be sure it’s thick and not watery. Too much moisture will change the texture of the bread.
Why is my bread too dense or heavy? This can happen if you overmix the batter or add too much flour. Be sure to measure carefully and mix only until the ingredients are combined.
Can I make this bread ahead of time? Absolutely. This bread keeps well for several days and even improves in flavor after a day. You can also freeze it and enjoy later.
What’s the best way to reheat a slice? Microwave it for 15–20 seconds, or toast it lightly for a crisp edge.
Can I skip the cinnamon sugar coating? Yes, but it’s what makes this bread special. You can reduce the amount or use only white sugar if you prefer.
What can I serve with this bread? It pairs well with coffee, tea, or even a spiced latte. For a holiday spread, it complements fruit, whipped cream, or yogurt.
Pumpkin Snickerdoodle Bread
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter (room temperature)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup unsalted butter (melted, for coating)
- 1/4 cup granulated sugar (for coating)
- 1/4 cup light brown sugar (for coating)
- 1/2 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and prepare a loaf pan with cooking spray and parchment paper.
- In a mixing bowl, whisk the eggs until smooth. Add granulated sugar and whisk until combined.
- Mix in the vegetable oil and softened butter until smooth. Then add pumpkin purée and vanilla extract, whisking until even.
- Stir in baking powder and salt, then gently fold in all-purpose flour until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread is cooling, mix granulated sugar, brown sugar, and cinnamon in a bowl. Brush the warm bread with melted butter, then roll it in the cinnamon sugar mixture.
- Allow the bread to cool completely before slicing.
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