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Snickerdoodle Pumpkin Bread

A delightful twist on traditional pumpkin bread, infused with the warm flavors of snickerdoodles, this Snickerdoodle Pumpkin Bread is soft, moist, and perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour This is the base of our bread. Make sure to measure it correctly for the best texture!
  • 1 tsp baking soda Helps the bread rise and become fluffy. Always check the expiration date for best results!
  • 1 tsp baking powder This works alongside the baking soda to give our loaf that perfect lift.
  • 1 tsp ground cinnamon This spice brings warmth and sweetness. A must-have in any fall treat!
  • 0.5 tsp ground ginger Adds a delightful zing—think of it as a subtle hug from your spice cabinet.
  • 0.25 tsp ground nutmeg Just a pinch brings an earthy depth of flavor that complements pumpkin beautifully.
  • 0.5 tsp salt Enhances all the other flavors. Don’t skip it!
Wet Ingredients
  • 0.5 cups unsalted butter, softened This makes our bread rich and buttery. Make sure it's really soft for easy creaming!
  • 1 cup granulated sugar Sweetness is key! It creates that lovely caramelization on the crust as it bakes.
  • 2 large eggs Helps bind everything together. Use room temperature eggs for better incorporation.
  • 1 cup canned pumpkin puree The star of the show! Choose a high-quality pumpkin puree for the best flavor.
  • 1 tsp vanilla extract Adds an aromatic depth that rounds out the bread beautifully.
Topping
  • 0.25 cup granulated sugar For topping, because a little extra sweetness on top never hurt anyone!
  • 1 tbsp ground cinnamon For topping, this sends the “snickerdoodle” vibe soaring!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with a bit of butter or cooking spray.
  2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy—about 2–3 minutes. Then add in the eggs, pumpkin, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and spread it out evenly.
  6. In a small bowl, mix the sugar and cinnamon for the topping and sprinkle it generously over the batter.
Baking
  1. Bake for 60-70 minutes, or until a toothpick comes out clean.
  2. Allow to cool for about 10 minutes before slicing.

Notes

For best results, use room temperature ingredients and measure flour correctly. Leftover bread can be used for a tasty French toast!