Mouthwatering Snickerdoodle Pumpkin Bread

Finding the perfect fall baking recipe that combines two favorite flavors can be tricky. Sure, you could make plain pumpkin bread or stick with regular snickerdoodle cookies, but why not have both in one delicious loaf?

That’s exactly what this snickerdoodle pumpkin bread delivers. It brings together the cozy spice of cinnamon sugar with moist pumpkin bread, and the best part is how easy it comes together with ingredients you probably already have in your pantry.

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What Kind of Pumpkin Puree Should I Use?

You can use canned pumpkin puree or homemade pumpkin puree for this recipe, and both will give you great results. If you’re going the canned route, make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has sugar and spices added. Homemade pumpkin puree works just as well if you have the time to roast and blend your own pumpkin, though it might be slightly more watery than canned. If your homemade puree seems too wet, you can strain it through a cheesecloth for a few minutes to remove excess moisture before measuring it out.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Pumpkin puree: If you’re out of pumpkin puree, you can use the same amount of mashed sweet potato or butternut squash. The flavor will be slightly different, but it’ll still be delicious and moist.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix up your own using 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice or cloves.
• Vegetable oil: You can swap vegetable oil with melted coconut oil, canola oil, or even melted butter for a richer taste. Just use the same amount.
• Sugar: While you can reduce the sugar slightly (try cutting it by 1/2 cup), I wouldn’t recommend substituting it entirely as it affects the bread’s texture and moisture. The sugar amount is important for this recipe to work properly.
• Eggs: For each egg, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Baking

The biggest mistake when baking pumpkin bread is overmixing the batter once you add the flour, which develops too much gluten and creates a dense, tough loaf instead of a tender one – mix just until the flour disappears and you see no more dry streaks.

Another common error is confusing pumpkin puree with pumpkin pie filling, so double-check your can label to make sure you’re using plain puree without added spices and sugar.

To get that signature snickerdoodle swirl throughout the bread, don’t just sprinkle the cinnamon-sugar on top – reserve about a third of your batter, layer it with the cinnamon-sugar mixture, and gently swirl with a knife for better distribution.

Finally, since this recipe makes a lot of batter, test for doneness by inserting a toothpick into the center of each loaf – it should come out with just a few moist crumbs, not wet batter, which usually takes about 60-70 minutes depending on your oven.

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What to Serve With Snickerdoodle Pumpkin Bread?

This pumpkin bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or chai tea. I love slicing it thick and spreading softened cream cheese or butter on top while it’s still slightly warm – the cinnamon sugar topping gets even better that way. For a more dessert-like treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It also makes a great addition to a fall brunch spread alongside scrambled eggs, bacon, and fresh fruit.

Storage Instructions

Store: This pumpkin bread stays moist and delicious for days! Wrap each loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The flavors actually get better after a day or two as everything settles in together.

Freeze: Snickerdoodle pumpkin bread freezes really well, making it perfect for gifting or saving for later. Wrap cooled loaves tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. You can slice it before freezing if you want to grab individual pieces.

Thaw: Let frozen loaves thaw overnight on the counter, still wrapped, so they don’t dry out. If you froze individual slices, they’ll thaw in about 30 minutes at room temperature, or you can pop them in the microwave for 20-30 seconds for a warm treat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4800-5100
• Protein: 45-50 g
• Fat: 145-160 g
• Carbohydrates: 850-900 g

Ingredients

For the pumpkin loaf batter:

• 3 1/2 cups all-purpose flour
• 1 tbsp baking soda
• 1 1/2 tsp salt
• 4 tsp pumpkin pie spice blend
• 1 can (15 oz) pumpkin purée or 2 cups homemade
• 3 cups granulated sugar
• 1 cup safflower or sunflower oil
• 2/3 cup water
• 4 eggs
• 2 tsp vanilla extract

For the cinnamon-sugar swirl:

• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon

Step 1: Prepare the Loaf Pans and Preheat Oven

Preheat your oven to 350°F (175°C).

Grease and flour two large loaf pans, each about 9 by 5 inches, to ensure your bread releases easily after baking.

Step 2: Mix the Dry Ingredients

• 3 1/2 cups all-purpose flour
• 1 tbsp baking soda
• 1 1/2 tsp salt
• 4 tsp pumpkin pie spice blend

In a large bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice blend until thoroughly combined.

This step ensures even distribution of the leavening agents and spices.

Step 3: Combine the Wet Ingredients

• 1 can (15 oz) pumpkin purée or 2 cups homemade
• 3 cups granulated sugar
• 1 cup safflower or sunflower oil
• 2/3 cup water
• 4 eggs
• 2 tsp vanilla extract

In another large bowl, use a mixer to blend together the pumpkin purée, 3 cups of granulated sugar, oil, water, eggs, and vanilla extract.

Mix until the ingredients are smooth and well incorporated.

I like to scrape down the sides of the bowl once or twice to ensure everything gets evenly mixed.

Step 4: Combine Wet and Dry Ingredients

• dry mixture from Step 2
• wet mixture from Step 3

Gradually add the dry ingredients from Step 2 into the wet mixture from Step 3.

Stir gently, using a spatula or mixer on low speed, until the ingredients are just blended—avoid overmixing to keep the bread tender.

Step 5: Make Cinnamon Sugar Swirl

• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon

In a small bowl, stir together 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon until well combined.

This mixture will be used to create a cinnamon-sugar swirl in your bread.

Step 6: Assemble the Bread in Pans with Cinnamon Swirl

• batter from Step 4
• cinnamon sugar mixture from Step 5

Divide about three-quarters of the batter from Step 4 evenly between the two prepared pans.

Sprinkle roughly three-quarters of the cinnamon sugar mixture from Step 5 over the batter in both pans.

Use a butter knife to gently swirl the cinnamon sugar into the batter for a marbled effect.

Then, divide the remaining batter between the pans, spreading evenly over the first layer, and finish by sprinkling the tops with the remaining cinnamon sugar mixture.

I like to make a little extra swirl on top for a pretty presentation and flavor burst.

Step 7: Bake and Cool the Pumpkin Bread

Bake the loaves in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pans for 5 to 10 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing.

This rest time lets the flavors settle and prevents the bread from breaking apart.

Mouthwatering Snickerdoodle Pumpkin Bread

Delicious Mouthwatering Snickerdoodle Pumpkin Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 4950 kcal

Ingredients

  

For the pumpkin loaf batter:

• 3 1/2 cups all-purpose flour
• 1 tbsp baking soda
• 1 1/2 tsp salt
• 4 tsp pumpkin pie spice blend
• 1 can (15 oz) pumpkin purée or 2 cups homemade
• 3 cups granulated sugar
• 1 cup safflower or sunflower oil
• 2/3 cup water
• 4 eggs
• 2 tsp vanilla extract

For the cinnamon-sugar swirl:

• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour two large loaf pans, each about 9 by 5 inches, to ensure your bread releases easily after baking.
• In a large bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice blend until thoroughly combined. This step ensures even distribution of the leavening agents and spices.
• In another large bowl, use a mixer to blend together the pumpkin purée, 3 cups of granulated sugar, oil, water, eggs, and vanilla extract. Mix until the ingredients are smooth and well incorporated. I like to scrape down the sides of the bowl once or twice to ensure everything gets evenly mixed.
• Gradually add the dry ingredients from Step 2 into the wet mixture from Step 3. Stir gently, using a spatula or mixer on low speed, until the ingredients are just blended—avoid overmixing to keep the bread tender.
• In a small bowl, stir together 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon until well combined. This mixture will be used to create a cinnamon-sugar swirl in your bread.
• Divide about three-quarters of the batter from Step 4 evenly between the two prepared pans. Sprinkle roughly three-quarters of the cinnamon sugar mixture from Step 5 over the batter in both pans. Use a butter knife to gently swirl the cinnamon sugar into the batter for a marbled effect. Then, divide the remaining batter between the pans, spreading evenly over the first layer, and finish by sprinkling the tops with the remaining cinnamon sugar mixture. I like to make a little extra swirl on top for a pretty presentation and flavor burst.
• Bake the loaves in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 5 to 10 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing. This rest time lets the flavors settle and prevents the bread from breaking apart.