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Pumpkin Snickerdoodle Bread




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pumpkin snickerdoodle bread

My Pumpkin Snickerdoodle Bread rings in the first day of fall with a gloriously golden color and a crisp crust of buttery cinnamon sugar ~ it’s a true celebration of the season. Think of it as your favorite classic pumpkin bread recipe crossed with a soft, spicy snickerdoodle cookie.  Cue the fluttering lids and the eye roll please.

slicing pumpkin snickerdoodle bread

The golden color of this pumpkin loaf practically glows!

I wanted the pumpkin to take center stage in this pumpkin bread recipe, and the result was just what I hoped for. I didn’t add molasses, brown sugar, or even any spices to the basic quick bread batter so the color and flavor of my favorite winter squash shines through.  Well, I might have added a touch of vanilla, but that’s it.

There are plenty of other pumpkin recipes on the blog if you’re craving pumpkin spice, you could try my Chocolate Chip Pumpkin Bread, or my Pumpkin Blondies.  And normally I love rich spicy pumpkin, but every once in a while I feel like using a lighter touch.  And don’t worry, the cinnamon sugar crust provides the requisite hint of spice.  

If you love my Apple Cider Doughnut Cake, it’s a good bet you’re going to love this snickerdoodle pumpkin bread, they’re kissing cousins.

Taking the first slice of a pumpkin snickerdoodle bread

I’m a stickler for fabulous texture in my baked breads and cakes.

I love a fine, moist, soft crumb in my desserts, and this bread doesn’t disappoint. It’s a texture you really don’t get commercially, and it’s one of my main motivations for baking at home.  If you serve this bread still warm from the oven you’ll get the full effect :)

pumpkin snickerdoodle bread

Luckily this bread comes together in one bowl, so if you’re busy and pressed for time, you can fit this into your schedule.  One of my favorite things is to wake up early, before everybody else, and bake. Of course it has to be something simple like this bread…I hit the coffee button, and preheat the oven at the same time. Bonus points if I get to watch the sun rise. 

making pumpkin snickerdoodle bread

No need to haul out or plug in any special equipment for this simple homey bread, just grab a bowl and a whisk.  I line the pan with a parchment paper sling so I can lift it out for the all-important butter bath and cinnamon sugar coating.  Butter bath…doesn’t that sound enticing??

Coating a pumpkin snickerdoodle bread with butter and cinnamon sugar

The cinnamon sugar crust on this pumpkin bread is done the same way you’d make cinnamon sugar doughnuts.  You cover the surface of the bread, warm from the oven, in melted butter, and then shower with the sugar topping.  Use your hands to press it into the sides.  Don’t be afraid to load it on ~ double dipping is encouraged! ~  the result is a crunchy sweet ‘crust’ that can’t be beat.

I use a silicone pastry brush for this job, it’s the same one I use for marinades.  The silicone is much easier to clean than a regular bristle brush and does a great job.

a slice of pumpkin snickerdoodle bread with fork

I’m a big fan of recipes like this that are fun to make for yourself, but do double and triple duty as the perfect little fall food gift when everybody is just starting to crave pumpkin.  If you’re looking for something to bring to a brunch, or any fall event, this pumpkin quick bread is ideal.  The flavor is subtle, the texture is wonderful, and the color will blow everybody away.

pumpkin snickerdoodle bread
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3.18 from 41 votes

Pumpkin Snickerdoodle Bread

My Pumpkin Snickerdoodle Bread rings in the first day of fall with a gloriously golden color and a crisp crust of buttery cinnamon sugar ~ it's a true celebration of the season.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Yield 10 slices

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup room temperature unsalted butter
  • 1 cup canned pumpkin puree, not pie filling
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 cups all purpose flour

coating

  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350F Lightly spray a standard loaf pan and line with a sheet of parchment paper with long ends so you can lift it out later for coating with butter and cinnamon sugar.
  • In a large mixing bowl whisk the eggs together until well combined. Then whisk in the sugar.
  • Whisk in the vegetable oil and soft butter, then the pumpkin and vanilla. Blend until smooth.
  • Whisk in the baking powder and salt, and then fold in the flour. Turn the batter into the prepared loaf pan and spread out evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine.) Cover loosely with foil toward the end of baking if the bread seems to be browning too quickly.
  • Let cool for 10 minutes, then remove from the pan.
  • Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter. Then immediately coat liberally with the cinnamon sugar.

 

 

pumpkin recipes image

 

 

 

 

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14 Comments

    Leave a Reply

  • Reply
    Lisa
    September 27, 2019 at 6:32 pm

    2 stars
    The texture was great, but missed the warm spices. The point of pumpkin bread ,as all pumpkin desserts.is that familiar pumpkin spice flavor. Next time i will add some, but great bread as is!!

    • Reply
      Sue
      September 27, 2019 at 7:45 pm

      The light spicing was definitely on purpose Lisa, but go for it if you’re craving pumpkin spice!

  • Reply
    Danielle
    September 24, 2019 at 10:12 am

    I know what I’m making this week!

    • Reply
      Sue
      September 24, 2019 at 1:31 pm

      Yay, can’t wait to hear what you think!

  • Reply
    Priyanka Bhatt
    September 23, 2019 at 2:07 pm

    Can I use fresh pumpkin puree . I have lots of it in the fridge need to use it up soon.

    • Reply
      Sue
      September 23, 2019 at 2:19 pm

      Yes you can, but if it’s more watery than the canned stuff I like to cook off some of the extra moisture first.

  • Reply
    Tricia B
    September 23, 2019 at 1:52 pm

    Butter bath – it does sound enticing! This bread is gorgeous through and through. What a perfect and perfectly amazing pan of deliciousness!

  • Reply
    Mary Ann | The Beach House Kitchen
    September 23, 2019 at 9:37 am

    Bring on the fall pumpkin recipes Sue! This loaf looks totally delicious and seasonally sensational!

    • Reply
      Sue
      September 23, 2019 at 9:38 am

      Amen sister! I’ll bring it, you can count on that :)

  • Reply
    Judy
    September 23, 2019 at 8:09 am

    I read your recipes when I need a bit of a lift. They are lovely to look at and read about, and
    always evoke happy memories, some real and some almost real. Thanks!

    • Reply
      Sue
      September 23, 2019 at 8:17 am

      Oh thanks Judy, what a nice comment. I know just what you mean about the ‘almost real’ memories…I hope that all my recipes are warm memories waiting to happen for readers :)

  • Reply
    Cheryl Daddo
    September 23, 2019 at 7:45 am

    What are the measurements of your standard loaf pan? In Australia, what we might call a standard loaf pan might be different to yours. Many thanks.

    • Reply
      Sue
      September 23, 2019 at 8:18 am

      Our standard here in the US is 9×5 Cheryl. Loaf pans can be so tricky, for sure!

      • Reply
        Cheryl
        September 23, 2019 at 7:50 pm

        Thank you. They can be tricky that’s for sure.