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.
the golden color of this pumpkin snickerdoodle bread 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.
it’s all about the texture
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 🙂
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.
one bowl + a whisk = easy 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??
can we talk about that cinnamon sugar crust??
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.
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.
more fall quick breads
- Easy Apple Fritter Bread
- Double Chocolate Banana Bread
- Beer Bread Recipe (easy, no yeast!)
- Date Nut Bread
- The BEST Cranberry Orange Bread
Pumpkin Snickerdoodle Bread
Equipment
- standard 9×5 loaf pan
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 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.
Nutrition
Making this for the second time. Delicious. Not too sweet, even with the sugar topping. Wondering if it would freeze ok after the butter bath and cinnamon/sugar topping added?
Thanks Michelle, glad you loved it. I think it should freeze fine with the topping, just make sure to cool completely and then wrap twice.
I forgot to mention in my previous comment that I added 1 tsp of cinnamon to the dry ingredients, and I highly recommend that for a fuller spice flavor. I’m sure that you could combine any kind of cinnamon/nutmeg blend to this loaf,
Thanks Enid, I appreciate the feedback!
This is a very nice texture, moist with good crumb. It does not rise very much at all, which concerned me when I took it out of the oven, however, it does not disappoint. I think that I’d use 1/2 the amount of melted butter for the topping–it seems ample– and I also found that the sugar mixture was excessive–but to each his own and the amounts can be played with. It’s very good with the sugar coating (my family LOVES your doughnut cake!), and I’d make it again. Thanks, Sue!