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Snickerdoodle Pumpkin Bread

This Snickerdoodle Pumpkin Bread is a cozy fall bake that combines the best of two classics: soft, spiced pumpkin bread and the cinnamon-sugar topping of a snickerdoodle cookie. Each slice is tender, moist, and full of warm autumn spices, with a crackly sweet crust that makes it irresistible.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

For the Bread
  • 1¾ cups All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 2 tsp Ground Cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Ground ginger
  • ¼ tsp Ground cloves
  • 1 cup Pumpkin puree
  • ½ cup Vegetable oil or melted butter
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar packed
  • 2 Large eggs
  • 1 tsp Vanilla extract
For the Snickerdoodle Topping
  • 2 tbsp Granulated sugar
  • 1 tsp Ground cinnamon

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls 1 medium, 1 large
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups & spoons

Method
 

  1. Prepare the Pan
    Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
  2. Make the Batter
    In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
    In a large bowl, whisk pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
    Add dry ingredients to wet and stir until just combined (do not overmix).
  3. Add the Topping
    Pour batter into prepared loaf pan and smooth the top.
    In a small bowl, mix sugar and cinnamon. Sprinkle evenly over the batter.
  4. Bake
    Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
    Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.