Description
Soft, moist, and topped with a cinnamon-sugar crust, this Snickerdoodle Pumpkin Bread is the ultimate fall treat. Perfect for breakfast, dessert, or gifting!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil (or melted butter)
- 1 cup pumpkin puree (not pumpkin pie filling)
For the topping:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, and oil until smooth. Stir in pumpkin puree.
- Slowly fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Mix cinnamon and sugar for the topping. Sprinkle half in the pan, add batter, then sprinkle the rest on top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack. Slice and enjoy!
Notes
- Don’t overmix the batter—this keeps the bread soft and tender.
- For extra flavor, fold in chocolate chips, nuts, or a cream cheese swirl.
- Check the loaf at 50 minutes; ovens may vary.
- Store at room temperature for 3 days, refrigerate up to a week, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes