Print

Snickerdoodle Pumpkin Bread

A close-up of a slice of snickerdoodle pumpkin bread with a cinnamon-sugar topping and swirled filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful pumpkin bread topped with a classic snickerdoodle cinnamon-sugar crust. Perfect for fall mornings or afternoon snacks.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, eggs, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan.
  6. In a small bowl, combine the topping ingredients: flour, brown sugar, and cinnamon. Pour the melted butter over the mixture and stir until crumbly.
  7. Sprinkle the cinnamon-sugar topping evenly over the batter in the loaf pan.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra moist crumb, ensure you are using pumpkin puree and not pumpkin pie filling.
  • You can add 1/2 cup of chopped pecans or walnuts to the batter for added texture.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://devourdish.com/snickerdoodle-pumpkin-bread/