Cozy up to fall flavors with this irresistible Snickerdoodle Pumpkin Bread, a golden loaf that wraps pumpkin spice and cinnamon-sugar swirls into every bite. Imagine the warmth of classic snickerdoodle cookies mingling with tender, fragrant pumpkin bread—perfect for breakfast, afternoon snacks, or sharing with friends over coffee. The dreamy aroma as it bakes is reason enough to make it, but one slice is all you need to fall in love with this easy twist on two beloved classics.

Snickerdoodle Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

You won’t need any complicated ingredients to make Snickerdoodle Pumpkin Bread, but each one plays a starring role in taste, texture, or aroma. From the butter that gives the crumb a soft richness to the blend of spices creating that signature fall flavor, every choice matters in making this loaf truly special.

All-purpose flour: This gives the bread its sturdy, sliceable structure while staying moist.
Baking powder: Adds crucial lift to keep the loaf light, not dense.
Baking soda: Works alongside the baking powder to make the bread rise and tenderize the crumb.
Salt: A pinch sharpens every other flavor, balancing the sweetness.
Ground cinnamon: The heart of snickerdoodle and pumpkin spice—warm, fragrant, and cozy.
Ground nutmeg: A dash brings depth and nutty aroma to the loaf.
Ground ginger: Adds a gentle zing that brightens the whole bread.
Unsalted butter, softened: Creamed into the sugars for a rich, silky base and tender crumb.
Granulated sugar: Sweetens and helps create those crackly cinnamon-sugar swirls on top.
Brown sugar, packed: Provides moisture and a hint of molasses richness in every bite.
Large eggs: Bind everything together while adding additional richness.
Pumpkin puree (not pie filling): The star! Real pumpkin keeps the bread moist and flavorful.
Vanilla extract: Rounds out the flavors and complements the cinnamon beautifully.
Cinnamon-sugar topping: Brings that signature snickerdoodle crunch and caramelized layer.

How to Make Snickerdoodle Pumpkin Bread

Step 1: Preheat and Prepare the Pan

First things first: preheat your oven to 350°F (175°C). Taking a moment to grease a 9×5-inch loaf pan, or snugly lining it with parchment paper, will ensure you get that perfect release (because nothing’s sadder than a stuck loaf!).

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step blends all those cozy spices and ensures they’re evenly distributed, so every slice tastes like autumn.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture looks pale and fluffy. This creaming process traps air for a softer crumb, while those two sugars set up a rich, snickerdoodle-inspired base.

Step 4: Add Eggs, Pumpkin, and Vanilla

Mix in the eggs, one at a time, blending well after each to keep the batter light. Stir in the pumpkin puree and vanilla extract until the mixture is completely smooth and beautifully orange.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the pumpkin mixture in two or three additions. Stir gently—just until everything is barely combined. Overmixing can make the bread tough instead of tender, so a light hand works best here.

Step 6: Make Cinnamon-Sugar Topping

Mix together the cinnamon and sugar in a small bowl. This simple blend will transform into the shimmery, crackly topping that sets this bread apart.

Step 7: Layer and Swirl

Spoon half of your batter into the lined loaf pan. Sprinkle half of the cinnamon-sugar mixture for a hidden swirl, then top with the rest of the batter. Finish by scattering the last of the cinnamon-sugar on top. Take a knife and gently swirl through the batter for those beautiful marbled ribbons—but don’t overdo it!

Step 8: Bake

Slide your pan into the preheated oven and bake for 50 to 60 minutes. The kitchen will smell heavenly. You’ll know it’s done when a toothpick poked into the center comes out clean or with a few moist crumbs.

Step 9: Cool and Slice

Allow your Snickerdoodle Pumpkin Bread to cool in the pan for 10 minutes before turning it out onto a wire rack. Let it cool completely—if you can wait!—then slice thickly and savor each cinnamon-streaked bite.

How to Serve Snickerdoodle Pumpkin Bread

Garnishes

For an extra flourish, dust your loaf with a light sprinkle of powdered sugar just before serving. You can also drizzle a bit of cinnamon glaze or a pat of butter on a freshly warmed slice to make each piece extra inviting.

Side Dishes

Snickerdoodle Pumpkin Bread pairs brilliantly with coffee, chai, or even a chilled glass of milk. For breakfast, serve it with creamy Greek yogurt and a scatter of autumn fruit—think crisp pears or apples. At brunch, it’s right at home next to a simple spinach omelet or a bowl of fresh berries.

Creative Ways to Present

Try cubing the bread and making parfait cups layered with whipped cream and caramel sauce, or go savory by toasting thick slices and adding a dollop of mascarpone. Mini loaves, wrapped in craft paper and tied with twine, turn Snickerdoodle Pumpkin Bread into the ultimate edible gift.

Make Ahead and Storage

Storing Leftovers

Keep your Snickerdoodle Pumpkin Bread moist by storing it in an airtight container at room temperature. It’ll stay soft and delicious for two to three days—if it lasts that long!

Freezing

If you want to stockpile some autumn comfort, wrap cooled slices tightly in plastic wrap, then pop them in a zip-top freezer bag. The bread will keep its flavor and texture in the freezer for up to three months. Thaw on the counter or gently warm for that fresh-baked experience.

Reheating

For bakery-level results, warm individual slices in the microwave for 15-20 seconds, or wrap in foil and heat in a 300°F oven until just warmed through. A quick toast brings back that just-baked aroma and revitalizes the cinnamon-sugar topping.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which can throw off the sweetness and spice balance of your Snickerdoodle Pumpkin Bread.

Why did my bread turn out dense?

Dense bread is often caused by overmixing the batter or using old leaveners. Make sure to mix just until everything is combined and check that your baking powder and baking soda are fresh before you start.

Can I make this gluten-free?

Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Just be aware that the texture might be a touch different, but it’ll still be delicious.

What’s the best way to swirl the cinnamon-sugar?

Once you’ve layered the cinnamon-sugar and remaining batter, use a butter knife to gently cut through the layers in a zigzag or circular pattern. Swirl just enough to create ribbons—too much mixing will blur the swirls.

Can I turn this recipe into muffins?

Yes, just divide the batter into lined muffin tins, filling each about two-thirds full, and sprinkle the cinnamon-sugar on top. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

Final Thoughts

There’s a special kind of joy that comes from baking (and eating!) a loaf of Snickerdoodle Pumpkin Bread—whether you’re sharing it at brunch, giving it as a gift, or sneaking a warm slice for yourself. If you try it, I predict this cozy, cinnamon-swirled treat will quickly earn a spot among your fall favorites!