Snickerdoodle Pumpkin Bread
Snickerdoodle Pumpkin Bread is a sweet, moist pumpkin bread recipe, swirled and topped with a generous amount of cinnamon sugar for a delicious fall treat!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox. Plus get our best recipes every week!
Fall is in full swing, it's been cool(ish) all week, and my house currently smells like autumn thanks to an amazing pumpkin goodie I just baked...Snickerdoodle Pumpkin Bread!
This recipe is a spin on my all-time favorite pumpkin bread. It's the best pumpkin bread, which I've been making for years and years with chocolate chips. But when I went to make it this year, I realized there was nary a chocolate chip to be found in my pantry. So what's a girl to do?
Best Pumpkin Bread Recipe
Well, a girl decides that while plain pumpkin bread would be just dandy, cinnamon sugary pumpkin bread would be even better.
Like a cinnamon sugar shower rained down on a pumpkin patch.
Like Cinnamon Bread and Pumpkin Bread had the most delectable of bread babies.
Or best yet...like Pumpkin Bread melded with a Snickerdoodle.
Swirled with a hefty dose of cinnamon sugar -- and topped with even more -- this Snickerdoodle Pumpkin Bread is pretty much all of those things! It's sweet...it's soft and moist on the inside...it's dark and crunchy on the outside...it's oh-so-decadent...it's delicious. And I can assure you that it will bring pure pumpkin-lovin' joy to anyone lucky enough to bite into a thick ol' slab of it.
Double the Fun
When I make pumpkin bread, I almost always make a double recipe of two full-sized loaves. In fact, the aforementioned best pumpkin bread recipe already on my site is written as a double recipe. And I decided to make this recipe a double batch as well. The reason I do so is two-fold:
- If I'm using store-bought pumpkin puree (as opposed to fresh homemade puree), a 15-ounce can contains about 2 cups of puree, which happens to be the perfect amount for two loaves of pumpkin bread. And...
- Two loaves of pumpkin bread mean that the second one is perfect for freezing...or even better, sharing! Because sharing is caring, right? And what friend/neighbor/teacher/mailman/lawn maintenance crew wouldn't love you for gifting them a loaf of Snickerdoodle Pumpkin Bread?
Furthermore, if full-sized loaves aren't your preference, this recipe is easily adapted to make smaller loaves or muffins.
In addition, you can certainly cut the recipe in half if you only trust yourself with one loaf of pumpkin bread!
So are you a fan of pumpkin? What's your favorite thing to make with it? Have you already broken out the pumpkin this season?
Whatever your current pumpkin status may be, I hope this Snickerdoodle Pumpkin Bread inspires you to embrace the imminent arrival of fall (yay!) and get baking!
Helpful Tips, Tricks, & Equipment
- This recipe requires a large bread pan, with measurements around 9" X 5" X 3". I made this recipe in my Corningware 1 ¾-quart ceramic loaf dish that's no longer available, but it's similar in size to this pan.
- I found that it's best to swirl most of the cinnamon sugar through the bread. If you put too much cinnamon sugar on top of the bread, it will solidify into a big, crackly sheet during baking (see pics in this post). And while that's not entirely a bad thing, it can get rather of messy flipping the bread out of the pans. Ask me how I know...
- Right after my pans came out of the oven, I carefully ran a thin knife/spatula around the inside edge of each pan to loosen the bread and prevent big chunks from sticking. Then I let the bread cool in the pans for 5 to 10 minutes (as directed) before running the knife around the edges one more time and removing the bread from the pans. (This is part of the reason I like baking in ceramic bread dishes instead of nonstick pans...I don't have to worry about accidentally scratching my pans!)
- It's okay if the outside of this pumpkin bread gets dark. The inside stays soft and moist.
- Loaf pans and muffin pans come in a variety of sizes, so the size of your pans will dictate how many loaves/muffins you get. Below are approximate baking times for different dimensions of pans. A toothpick inserted in the center should come out just clean, but be careful not to overbake!
- Two 9 by 5-inch loaf pans >>> 60 minutes
- Three 7 by 3-inch loaf pans >>> 50 minutes
- Six mini loaf pans >>> 40 minutes
- Approximately 3 dozen regular muffins >>> 20 to 22 minutes
- Approximately 100 mini muffins >>> 12 to 14 minutes
- If you're just eyeballing the size of your bread pans, I recommend putting a baking sheet under your pans in the oven just in case there's overflow.
More Pumpkin Goodies
- Pumpkin Gingersnap Ice Box Cake
- Pumpkin Cream Cold Brew
- Pumpkin Butter
- Pumpkin Baked Oatmeal
- Healthy Pumpkin Muffins
Snickerdoodle Pumpkin Bread
Ingredients
- 3 ½ cups flour
- 1 tablespoon baking soda
- 1 ½ teaspoons salt
- 4 teaspoons pumpkin pie spice
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 3 cups sugar
- 1 cup vegetable oil, such as safflower or sunflower
- ⅔ cup water
- 4 eggs
- 2 teaspoons pure vanilla extract
- _
For the Cinnamon Sugar:
- ½ cup sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F. Grease and flour two large (9 by 5-inch) loaf pans.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In another large bowl, use a mixer to blend together the pumpkin puree, sugar, oil, water, eggs, and vanilla until well incorporated. Slowly add in the flour mixture, stirring until just blended.
- In a small bowl, stir together the sugar and cinnamon until well combined.
- Divide three-quarters of the batter between the prepared pans. Sprinkle with about three-quarters of the cinnamon sugar, and use a butter knife to swirl through each loaf. Dividing the remaining batter between the pans, and sprinkle with the remaining cinnamon sugar mixture.
- Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool bread in pans for 5 to 10 minutes and then carefully turn out onto a wire rack to cool completely.
Notes
- Loaf pans and muffin pans come in a variety of sizes, so the size of your pans will dictate how many loaves/muffins you get. Below are approximate baking times for different dimensions of pans. A toothpick inserted in the center should come out just clean, but be careful not to overbake. It's normal for the exterior of this bread to darken while the inside stays soft and moist.
- Two 9 by 5-inch loaf pans >>> 60 minutes
- Three 7 by 3-inch loaf pans >>> 50 minutes
- Six mini loaf pans >>> 40 minutes
- Approximately 3 dozen regular muffins >>> 20 to 22 minutes
- Approximately 100 mini muffins >>> 12 to 14 minutes
- If you're just eyeballing the size of your bread pans, I recommend putting a baking sheet under your pans in the oven just in case there's overflow.
Nutrition
Post originally published on September 13, 2018.
Is it truly 1 tablespoon baking soda? I made this used the 5x9 loaf pans at 350 for an hour and my loaves exploded everywhere with about 17mins left of cooking time. I am trying to figure out what went wrong.
Hi Betty! Oh no, I'm so sorry to hear that! Yes, the amount of baking soda is correct...it seems like a lot, but this recipe yields a lot of batter. If your pans overflowed, I would double-check that they weren't 8 1/2 X 4 1/2-inches instead of 9 X 5-inches. And while it's too late to help you now, I almost always place my loaf pans on a sheet pan any time I bake a new recipe, just in case. Again, I'm just sorry this happened and made a mess of your oven! 🙁
thank you for this recipe!!! i made this for my husband and i and we love it! i subbed pumpkin puree for applesauce because i realized i actually didn't have any on hand, but it came out great!
Good evening! I thoroughly enjoy your site! I am looking forward to baking this bread recipe, and am wondering the size of the mini loaf pans you are referencing for about a 40-minute bake time. Thank you for sharing your skill with all of us!
Hi Trisha! Most mini loaf pans are around 5 3/4" X 3", so anything close to that should work. 🙂 Hope that helps!
Oh my snickerdoodly goodness!
I'm not known for my kitchen skills and I made this scrumptious bread today! I'm at 6200ft above sea-level, so added 2 TBS of flour (I DO know high altitude baking is different). Baked at 375° for 25mins and finished the next 45mins at 350°.
This will be my GO TO quickbread from now on!
I left off the snickerdoodle topping but it still tasted amazing. Very moist and delicious 😋
Sam--
This bread is amazing! I love the way my kitchen smells when it's baking! It makes my heart happy to know that you are still teaching (adults cooking and time saving recipes). I have shared loaves with many friends...and recipes as well.
Awww, thank you, Marissa! So good to hear from you...I hope you've been doing well! 🙂 I'm so glad to hear that you enjoy this bread and my recipes in general. It's a different type of teaching for sure, but a fun job in its own way... 😉
This was excellent, thank you!
So happy you enjoyed it, Stephanie! 🙂
Hi! I'm a 15 year old Baker (I LOVE BAKING!) and i made this bc it showed up on my Recommendations and looked and sounded SO good plus I had all the ingredients and I just wanna let you know it was.. SO good love this (I didnt have any bread pans So i just used a tube pan instead and it still turned out bomb!) thanks So much for the recipe I will definitely make again!:)
I'm so glad you enjoyed this, Allison, and that it turned out well in your tube pan. Thanks for your comment and keep on baking! 😉
What a smart young woman you are to think to use a tube pan! That’s such a great idea. Our 13 year old granddaughter loves baking too.
Keep baking. It makes your heart happy. Addisen’s Grandma
Yum! Sounds like the perfect pairing! I will definitely be making this bread. Also pinned your 50 + Pumpkin Recipes. Thanks a bunch!
Hope you enjoy, Deb! Hope you've been doing well. 🙂
OMG! Thank u for all the pumpkin recipes!! My husband and I love pumpkin desserts.... will definitely have try some of these yummy sounding recipes. 🙂
You're very welcome, Tess...enjoy! 🙂
Is it really only a 1/4 cup of sugar to split between 2 loaves inside and out. It seems like too little. Just checking before I make it. Thanks! 🙂
Ack, you are so right, Kelly! That was a typo and I just fixed it in the recipe. It should be 1/2 cup sugar + 2 tablespoons cinnamon to divide between the two loaves. Thank you for being so on top of things this morning! 😉
Thanks, I am going to make it in a couple of minutes and bring it to a football party tomorrow. Can't wait to try it!!