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–+ servings
A loaf and slice of Snickerdoodle Pumpkin Bread with a cinnamon sugar crust, on a serving plate.

Snickerdoodle Pumpkin Bread

This recipe combines the warm spices of pumpkin bread with the classic cinnamon-sugar coating of snickerdoodles.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
For the Snickerdoodle Topping

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the pumpkin puree and milk until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle evenly over the batter.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.

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