This Snickerdoodle Pumpkin Bread is super moist, packed with sweet cinnamon flavor and a delicious crunch!

Love pumpkin?  Check out more delicious pumpkin recipes here 

I took two of my family’s favorite desserts; pumpkin bread and snickerdoodle cookies and combine them into one delicious pumpkin dessert.

My family loves snickerdoodle cookies so I took the same concept and stuffed the inside middle of this bread with cinnamon sugar! 

but it didn’t stop there.  I also put it on the top of the bread so that when you invert the loaf pan, there’s a thick layer of caramelized sugar. ZOMG!  You guys will FLIP OVER THIS BREAD!

To heck with regular pumpkin bread, we’ve got Snickerdoodle Pumpkin Bread!

Skip store bought pumpkin bread and make this easy Snickerdoodle Pumpkin Bread.  It’s super moist and you’ll love every bite.

And can we talk about this pretty loaf pan?  I purchased it from Amazon and it’s from Nordicware.  It’s called “Heritage Loaf Pan” and I happen to think it makes for one gorgeous loaf!

INGREDIENTS FOR SNICKERDOODLE PUMPKIN BREAD:

• all purpose flour
• baking soda
• salt
• pumpkin pie spice
• cinnamon
• Dixie Crystals white sugar
• Canned pumpkin (not pumpkin pie filling)
• vegetable oil
• 2 eggs
• vanilla extract

HOW TO MAKE PUMPKIN BREAD FROM SCRATCH

• Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray and set aside.
• Into a large bowl whisk together flour, baking soda, salt, pumpkin pie spice and 1 teaspoon cinnamon.
• Make a well into the center of the dry ingredients and add in 1 1/3 cups sugar, pumpkin, eggs, vegetable oil and vanilla. Stir to combine.

• Into a small bowl combine remaining sugar and remaining cinnamon.
• Place 2 cups of batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Carefully, add remaining batter and spread out. Sprinkle with remaining cinnamon sugar.

• Bake 1 hour- 1 hour 10 minutes. 
• Allow to cool completely before removing from pan and slicing.

That delicious crunch becomes the crust on the bottom of a slice of this snickerdoodle pumpkin bread.  It’s fabulous!

HOW TO STORE SNICKERDOODLE PUMPKIN BREAD

You should store pumpkin bread whole and slice per serving.  Wrap tightly and to keep it fresh, store in the refrigerator.

HOW LONG DOES PUMPKIN BREAD LAST?

Pumpkin bread will last for 2-3 days at room temperature

Pumpkin bread can last up to 1 week stored in the refrigerator.

HOW TO FREEZE SNICKERDOODLE PUMPKIN BREAD?

The best way to freeze pumpkin bread is to tightly wrap in plastic wrap and place into a freezer zip top bag.  You want to make sure you can get out as much air as possible.

Pumpkin bread will last for 2-3 months when stored in the freezer.

To thaw, leave at room temperature and slice per serving.

If you prefer, place a slice into the microwave for 10 seconds for warmed pumpkin bread.

Just look at the ribbon of cinnamon sugar running through this bread.  Each slice is filled with sweet cinnamon flavor.

CHECK OUT MORE PUMPKIN RECIPES BELOW

Pumpkin Cake Roll with Cookie Butter Filling

Chocolate Swirled Pumpkin Bars

pumpkin cupcakes with marshmallow frosting

https://www.strawberryblondiekitchen.com/pumpkin-spice-cream-cheese-muffins/

Pumpkin Chocolate Chip Muffins

Continue to Content

Snickerdoodle Pumpkin Bread

Yield: 10 servings

This Snickerdoodle Pumpkin Bread is super moist, packed with sweet cinnamon flavor and a delicious crunch!

Print

Ingredients

• 2 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon, divided
• 2 cups white sugar, divided
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 eggs, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray and set aside.
2. Into a large bowl whisk together flour, baking soda, salt, pumpkin pie spice and 1 teaspoon cinnamon.
3. Make a well into the center of the dry ingredients and add in 1 1/3 cups sugar, pumpkin, eggs, vegetable oil and vanilla. Stir to combine.
4. Into a small bowl combine remaining sugar and remaining cinnamon.
5. Place 2 cups of batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Carefully, add remaining batter and spread out. Sprinkle with remaining cinnamon sugar.
6. Bake, covered for 1 hour. Remove cover and bake an additional 5-10 minutes or until a toothpick inserted comes out clean.
7. Allow to cool completely before removing from pan and slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my

• 
  Mixing Bowls with Airtight Lids, 6 piece Stainless Steel
• 
  Heat Resistant Silicone Spatulas Set 
• 
  Nordic Ware Heritage Loaf Pan

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 301mgCarbohydrates: 65gFiber: 2gSugar: 41gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.