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Sliced snickerdoodle pumpkin bread on a white platter, showing its soft texture and cinnamon sugar crust.
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Snickerdoodle Pumpkin Bread

Moist and cozy, this Snickerdoodle Pumpkin Bread blends cinnamon-sugar crunch with pumpkin spice in an easy snack loaf your family will love, perfect for the fall season.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: snickerdoodle pumpkin bread
Servings: 10 servings

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 9x5-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

Serving: 1slice | Calories: 296kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 194mg | Potassium: 159mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4217IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg