The Perfect Snickerdoodle Pumpkin Bread

That first crisp morning when you can smell autumn in the air calls for something special. This snickerdoodle pumpkin bread captures everything I love about the season in one gorgeous, golden loaf.

The warm spices and tender crumb make my kitchen smell like pure comfort. Every slice delivers that perfect balance of pumpkin sweetness and cinnamon magic.

Why this snickerdoodle pumpkin bread always gets requests from friends

The buttery cinnamon sugar coating transforms ordinary pumpkin bread into something extraordinary. You’ll hear that satisfying crackle when you slice through the crispy exterior.

I love how the spiced sugar melts slightly into the warm bread. The texture contrast keeps everyone coming back for just one more piece.

Nothing beats watching faces light up when they taste this snickerdoodle pumpkin bread. The combination never fails to surprise and delight.

Everything you need for the perfect snickerdoodle pumpkin bread

Here’s what goes into this cozy autumn creation:

For the Bread

• 2 large eggs – Room temperature for smooth mixing
• 1 cup granulated sugar – Creates that tender, moist crumb
• ⅓ cup vegetable oil – Keeps the bread soft for days
• 3 tablespoons unsalted butter, softened – Adds richness without heaviness
• 1 cup pure pumpkin puree – Plain pumpkin, not pie filling
• 1 teaspoon vanilla extract – Use real vanilla for best flavor
• 1 teaspoon baking powder – Fresh powder ensures a good rise
• ½ teaspoon salt – Balances sweetness and enhances flavor
• 1¾ cups all-purpose flour – Measure carefully for perfect texture

For the Magical Coating

• ¾ teaspoon ground cinnamon – The star of the coating
• ¼ cup unsalted butter, melted – For easy brushing
• ⅓ cup granulated sugar – Creates that signature snickerdoodle crunch
• 2 tablespoons light brown sugar – Adds depth and caramel notes

Looking for another fantastic bread recipe? Try this perfect zucchini lemon bread for a bright, summery twist that pairs beautifully with coffee.

How I Make This Snickerdoodle Pumpkin Bread

1. Heat your oven to 355°F and prepare a standard 9×5 loaf pan. I always line mine with parchment paper for easy removal later.

2. Crack those eggs into a large mixing bowl and whisk until completely smooth. No streaks of white should remain visible.

3. Pour in the granulated sugar and whisk vigorously for about thirty seconds. The mixture should look pale and slightly thickened.

4. Add the oil, softened butter, pumpkin puree, and vanilla extract. Whisk everything together until completely smooth and creamy.

5. Sprinkle the baking powder and salt over the wet ingredients. Give it a gentle whisk to distribute evenly.

6. Add the flour all at once and fold it in with a rubber spatula. Stop mixing as soon as no dry flour remains visible.

7. Scrape the batter into your prepared pan and spread it evenly. Bake for 52-55 minutes until a toothpick comes out with just a few moist crumbs.

8. While the bread bakes, mix your coating sugars and cinnamon in a shallow dish. Melt the butter and keep it warm.

9. Cool the bread in the pan for exactly ten minutes. Turn it out onto a wire rack placed over parchment paper.

10. Working quickly, brush every surface of the warm bread with melted butter. Roll and press the buttered bread in the cinnamon sugar mixture until completely coated.

For even more delicious bread ideas, check out the best cinnamon swirl apple fritter bread for another fall favorite.

My personal tricks for the best snickerdoodle pumpkin bread

Don’t overmix once you add the flour or you’ll end up with tough bread. I count my folds and stop at twenty strokes maximum.

The coating works best when the bread is still quite warm but not scorching hot. Ten minutes of cooling time hits that perfect sweet spot.

Press that cinnamon sugar coating firmly into all surfaces of the bread. You want every bite to have that signature snickerdoodle pumpkin bread crunch.

Can I make this bread ahead of time?

Absolutely! This bread actually tastes better the next day as flavors meld together. Store covered at room temperature for up to four days.

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What if I don’t have pumpkin puree?

You can substitute with butternut squash puree or even sweet potato puree. The texture will be slightly different but equally wonderful.

Can I freeze snickerdoodle pumpkin bread?

Yes, wrap the cooled bread tightly in plastic wrap then foil. It freezes beautifully for up to three months without losing quality.

How do I prevent the coating from falling off?

Apply the melted butter generously while the bread is still warm. The warmth helps the cinnamon sugar mixture adhere properly to every surface.

I absolutely love sharing my favorite autumn recipes on Pinterest! You’ll find tons of seasonal inspiration and cozy baking ideas that make every day feel special.

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My favorite occasions to make snickerdoodle pumpkin bread

Weekend mornings call for thick slices with hot coffee while still in pajamas. The house fills with the most incredible cinnamon aroma.

I pack slices in lunch boxes because they travel beautifully and surprise everyone. Nothing says “I love you” quite like homemade bread.

This snickerdoodle pumpkin bread makes the perfect hostess gift when visiting friends. Wrap it in parchment and tie with twine for a thoughtful presentation.