Snickerdoodle Pumpkin Bread
Published
Published
I love this time of year when pumpkin and cinnamon fill my kitchen with the coziest scent. I took two of my favorite things and combined them to make this super easy Snickerdoodle Pumpkin Bread. It’s a soft, tender pumpkin loaf wrapped in a delectable cinnamon-sugar crust. It’s the perfect easy fall treat for breakfast, dessert, or a sweet afternoon snack enjoyed with a cup of coffee or tea.
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I love how simple this snickerdoodle pumpkin loaf is to make. Plus, it combines two of my favorite recipes, my snickerdoodle cookies and pumpkin bread. You only need a bowl, a whisk, and a few pantry staples. The cinnamon sugar coating gives it that classic snickerdoodle crunch, while the inside stays soft, moist, and full of pumpkin spice flavor. It feels special enough to share but easy enough to bake on a cozy weekend afternoon.
Helpful Tips
- Don’t overmix. Overmixing will affect the tender crumb. Stir just until the dry and wet ingredients come together. A few lumps are fine; overmixing makes the crumb dense.
- Be sure to cook the loaf all the way. If the bread is undercooked, the center will puff up and then sink as it cools. Test for doneness by inserting a toothpick in the middle. It should come out clean or with just a few crumbs.
- Avoid excess liquid in the pumpkin puree. If your pumpkin is watery, strain it with a paper towel before using. Too much liquid can make the bread heavy or gummy in the center.
- Let it rest before slicing. Cool the bread in the pan for about 15 minutes, then transfer it to a wire rack until completely cool. Slicing too early can make the loaf soggy inside.
Snickerdoodle Pumpkin Bread
Equipment
- 1 9×5 nonstick loaf pan
Ingredients
For the pan
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- butter
For the batter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup sour cream
Instructions
- Preheat oven to 350°F.
- Whisk together the ¼ cup sugar and ½ teaspoon cinnamon.
- Thoroughly grease a 9×5 nonstick loaf pan with butter, making sure to get all over and in the corners, too. Add the cinnamon-sugar mixture and swirl the pan around until it’s coated; remove the excess and save it to sprinkle on top of the baked loaf.
- In a large bowl, whisk together both sugars, melted butter, eggs, and vanilla until combined.
- Sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt over the bowl with the wet ingredients; stir the mixture together until just incorporated and smooth.
- Fold in the pumpkin puree and sour cream, being careful not to overmix so the bread bakes up nice and tender. Pour the batter into the prepared loaf pan and spread evenly.
- Place in oven and bake until a toothpick inserted in the center comes out clean, 50-60 minutes (start checking after 50 minutes. Also, if the loaf is browning too quickly, you can loosely tent with foil halfway through.)
- Cool in the pan for 15 minutes, then remove and transfer to a wire rack to cook completely. Sprinkle with the reserved cinnamon-sugar.
- Slice and enjoy!
Video
Notes
- Use the right pan. This recipe works best in a standard 9×5-inch loaf pan. Smaller pans will take longer to bake, and larger pans can make the loaf too flat.
- Possible variations and proper storage is included in the article below the step by step photos.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Snickerdoodle Pumpkin Bread Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F.
Coat the pan: In a small bowl, whisk together ¼ cup granulated sugar and ½ tsp cinnamon. Generously grease a 9×5-inch nonstick loaf pan with butter, making sure to coat the bottom, sides, and corners well. Pour in the cinnamon-sugar mixture and tilt the pan to coat it evenly. Tap out the excess and reserve to sprinkle on top of the baked loaf.
Mix the wet ingredients: In a large mixing bowl, whisk together ½ cup granulated sugar, ½ cup brown sugar, ½ cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until smooth and fully combined.
Combine the dry ingredients: Sift 1½ cups all-purpose flour, 2 tsp pumpkin pie spice, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt directly over the wet ingredients. Stir gently until the dry mixture is just incorporated.
Add the pumpkin and sour cream: Fold in 1 cup canned pumpkin puree and ½ cup sour cream until the batter is smooth and no streaks remain. Be careful not to over mix so the bread stays light and tender.
Bake the bread: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on browning. If the top starts to brown too quickly, lightly tent the loaf with foil halfway through baking to keep it from getting too dark.
Cool and serve: Let the bread cool in the pan for about 15 minutes, then remove it and transfer to a wire rack to cool completely. Sprinkle with the reserved cinnamon-sugar. Slice and enjoy your Snickerdoodle Pumpkin Bread warm or at room temperature. Enjoy!
Recipe Variations
You can easily change up this Snickerdoodle Pumpkin Bread with a few extra add-ins. Stir in ½ cup of chopped pecans or walnuts for crunch, ½ cup of chocolate chips for a sweeter twist, or ¼ cup of dried cranberries for a little tartness. Just fold them in gently after mixing the batter so the loaf stays soft and tender.
Serving Suggestions
I love enjoying a thick slice of this Snickerdoodle Pumpkin Bread warm from the oven with a little butter or a generous spread of bourbon honey butter or whipped maple butter on top. It’s just as good with a cup of coffee in the morning or tea in the afternoon when I want something cozy. I love sharing with friends and neighbors because it fills the house with the best pumpkin-cinnamon scent.
How to Store Leftovers
- Counter. Once the loaf has cooled completely, store it in an airtight container at room temperature for up to 3 days.
- Fridge. For longer storage, keep it in the refrigerator for up to 5 days.
- Freezer. You can also freeze individual slices or the whole loaf by wrapping it tightly in plastic wrap, then again in foil, and freezing for up to three months. Thaw overnight in the fridge or warm a slice in the microwave for about 15 seconds to bring back that fresh-baked flavor.
More Easy Pumpkin and Fall Baking Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
This was absolutely delicious!! I had leftover pumpkin from making a cake that I needed to use. Saw your recipe and had to try it. Will be making it again!!
if i don’t have sour cream, can i substitute greek yogurt? thanks!
Yes, but keep in mind it will change the overall flavor
This was delicious! So easy to put together and very moist. Love the spin on snickerdoodles. It’s a favorite in our house. !
Hi Amy did you use dark brown sugar in your video? I know most recipes call for either light or dark but I really want to try dark brown
I use light brown sugar, but dark brown sugar would be delicious too!
I liked how easy it was, and how delicious and moist it is!!! My husband was very impressed and he kept saying how good it was over and over!
My husband and I ate the entire bread in a day and a half…SO DELISH!!! It is now one of my top fave quick breads. 😋 Thanks for this recipe!