Look, I’m gonna be honest with you—I didn’t even know snickerdoodle pumpkin bread was a thing until about three weeks ago when my sister-in-law brought some to our family dinner. And now? I’ve made it six times. SIX.
That’s not normal behavior, right?
But here’s the thing… this bread is basically fall wrapped up in a loaf pan, topped with cinnamon sugar, and baked until your whole house smells like a cozy coffee shop. It’s pumpkin bread meets snickerdoodle cookies, and somehow it works way better than it should.
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How I Discovered This Snickerdoodle Pumpkin Bread Recipe
So my sister-in-law Julie—who’s annoyingly good at baking, by the way—shows up with this loaf and I’m thinking “great, another pumpkin bread.” Because let’s be real, every fall it’s pumpkin bread this, pumpkin bread that. I was kinda over it.
Then I took a bite.
The cinnamon sugar crust on top? Crispy. The inside? Soft and moist (I hate that word but there’s no better way to describe it). And there were these swirls of cinnamon sugar running through the middle that made every slice look like a work of art.
Naturally, I demanded the recipe. Julie was all mysterious about it at first—”oh, it’s just something I threw together”—but after I texted her like four times she finally sent it to me. And thank goodness she did because this has become my go-to fall baking recipe.
What You Need for Easy Snickerdoodle Pumpkin Bread
For the Bread:
- 1¾ cups all-purpose flour (don’t use self-rising, learned that one the hard way)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves (or just use 2 teaspoons pumpkin pie spice if you’re lazy like me sometimes)
- ½ cup melted butter (I use salted butter because that’s what I always have)
- ¾ cup granulated sugar
- ½ cup brown sugar (light or dark, doesn’t really matter)
- 2 large eggs
- 1 cup pumpkin puree (the canned stuff is fine—use Libby’s if you can find it)
- 1 teaspoon vanilla extract
- ½ cup sour cream (trust me on this, it makes it SO moist)
For the Cinnamon Sugar Swirl & Topping:
- ½ cup granulated sugar
- 2 tablespoons cinnamon
Shopping tip: Make sure you’re buying pumpkin puree and NOT pumpkin pie filling. I grabbed the wrong can my second time making this and ended up with weirdly sweet, overspiced bread. Not terrible, but definitely not right.
Also, if you don’t have sour cream, Greek yogurt works. I’ve tried it. It’s good.
Making This Moist Pumpkin Bread Recipe
Step 1: Prep Your Pan (Don’t Skip This!)
Okay, so here’s where I messed up the first time—oh wait, I forgot to mention—preheat your oven to 350°F first. See? Already getting sidetracked.
Grease a 9×5 inch loaf pan really well. Like, REALLY well. I use butter and then dust it with flour, but cooking spray works too. Then take about 2 tablespoons of your cinnamon-sugar mixture (mix the ½ cup sugar and 2 tablespoons cinnamon in a small bowl) and coat the inside of the pan with it. Just dump it in, tilt the pan around, and tap out the excess. Save that excess—you’ll sprinkle it on top later.
This step is what gives you that amazing crunchy cinnamon sugar crust. Don’t skip it or you’ll hate yourself later. (Speaking from experience here.)
Step 2: Mix Your Wet Ingredients
In a large bowl, whisk together the melted butter, both sugars, eggs, and vanilla until it’s all smooth and combined. It should look kinda glossy and thick.
Add the pumpkin puree and sour cream. Mix it all together until there are no streaks left. It’ll look like a weird orange pudding situation. That’s normal.
Step 3: Add the Dry Stuff
In another bowl—yes, you need another bowl, I tried doing it all in one bowl once and it was a disaster—whisk together your flour, baking soda, baking powder, salt, and all those spices.
Now here’s the key: add the dry ingredients to the wet ingredients and stir GENTLY. Like, pretend you’re folding in clouds. If you overmix, your bread will be tough and dense. Nobody wants tough pumpkin bread. Mix just until you can’t see any more dry flour streaks.
Step 4: The Fun Swirl Part
Pour about one-third of your batter into the prepared pan. Sprinkle about 2 tablespoons of the cinnamon-sugar mixture on top. Add another third of the batter, sprinkle more cinnamon sugar. Then add the final third of batter.
Take a butter knife (or a skewer, or a chopstick, whatever) and swirl it through the batter in a zigzag pattern. Don’t go too crazy—you want swirls, not a completely mixed mess. Just a few swoops through and you’re done.
Sprinkle the remaining cinnamon sugar on top. Be generous. This is what makes it taste like a snickerdoodle.
Step 5: Bake This Baby
Bake for 55-65 minutes. My oven runs hot so mine’s usually done at 55 minutes, but yours might take longer. You’ll know it’s done when a toothpick stuck in the center comes out clean or with just a few moist crumbs.
Important: If the top starts getting too dark around the 40-minute mark, tent it loosely with foil. I burned my first loaf because I didn’t do this and the top was basically charcoal while the middle was still raw. Not cute.
Step 6: The Hardest Part (Waiting)
Let it cool in the pan for about 15-20 minutes. I know you want to cut into it right away. I get it. But if you try to take it out too soon, it’ll fall apart. Been there, done that, cried a little.
After 20 minutes, carefully flip it out onto a wire rack to cool completely. Or don’t wait and eat it warm with butter. I’m not judging. I’ve definitely done that more than once.
Tips for the Best Pumpkin Snickerdoodle Loaf
Don’t overmix the batter. I know I already said this, but it’s SO important. Stir until JUST combined and then stop. Your arm might feel like it wants to keep mixing, but resist the urge.
Room temperature eggs make a difference. I usually forget to take them out ahead of time, so I just put them in a bowl of warm water for 5 minutes. Works like a charm.
The sour cream is not optional. Well, technically it is, but don’t skip it. It makes the bread incredibly tender and moist. Greek yogurt works too if you don’t have sour cream.
Double the recipe. Seriously. Make two loaves. One will disappear within 24 hours (maybe 12 if you have kids), and you’ll want backup. Plus they freeze really well.
Let it sit overnight. If you can wait—and I usually can’t—the flavor gets even better the next day. Something about the spices mellowing out and the texture getting more moist. It’s science or magic or something.
Why This Cinnamon Sugar Pumpkin Bread Is Worth Making
This isn’t your basic pumpkin bread. The cinnamon sugar coating on the outside gives it this amazing crackly crust that’s kinda like the top of a snickerdoodle cookie. And those swirls in the middle? They create little pockets of sweet cinnamon goodness in every bite.
My kids fight over the end pieces because they have more of that crunchy cinnamon coating. My husband, who claims he doesn’t like pumpkin, ate three slices in one sitting. And my neighbor (the same one who made me burn the garlic that time I was making marinara) asked me to make her one for her book club.
It’s not fancy. You don’t need any special ingredients or equipment. Just a loaf pan, some pantry staples, and about an hour of your time. And maybe another 20 minutes for “quality control tasting” while it’s still warm.
Is it healthy? Absolutely not. Is it delicious? You bet.
Make this pumpkin bread with cinnamon sugar topping this weekend. Slice it thick, maybe toast it and add butter if you’re feeling extra. Serve it with your morning coffee or as an afternoon snack. Bring it to a fall gathering and watch it disappear.
And then make it again next weekend because you’ll be craving it. (I’m on loaf number seven now. Send help.)
Let me know if you try this! I’m curious if anyone else becomes as obsessed with it as I am. Also, if you have any tips for making it even better, drop them in the comments because I’m always looking for ways to improve my baking game.
Happy fall baking! 🎃☕
