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    Broken Oven Baking » Recipes » Breads & Rolls

    Homemade Snickerdoodle Pumpkin Bread

    Published: Aug 22, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Fall is right around the corner and that only means one thing - pumpkin spice everything! One of the easiest and most crave-able fall treats is pumpkin bread, and I decided to spice it up. Introducing my Homemade Snickerdoodle Pumpkin Bread! This mashup of pumpkin bread and my favorite snickerdoodle recipe is one of my favorite things, and it takes the best of both recipes, creating a both new and familiar treat to eat all fall long. 

    A slice of snickerdoodle pumpkin bread on a cutting board.

    My cinnamon swirl pumpkin bread takes the sweet, moist pumpkin bread you grew up on and adds a spiced snickerdoodle swirl in the middle, resulting in an amped up version you won't be able to stop eating. It makes for a super delicious pumpkin breakfast, brunch, dessert or snack - just like my Pumpkin Spice Coffee Cake!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • This simple pumpkin bread recipe is a fun twist on the classic.
    • This pumpkin loaf cake is perfect for breakfast, as a snack with a cup of coffee, or for special occasions!
    • If you're asking yourself how to make a pumpkin bread, look no further! This simple pumpkin recipe is great for beginner and experienced bakers, and the batter comes together in minutes.
    • It's the perfect fall bread combining the classic pumpkin and spice flavors.
    • You won't need any special tools to make this easy pumpkin bread recipe.

    Ingredients

    Ingredients needed to make snickerdoodle pumpkin bread.
    • There's no need to make your own pumpkin puree to get pumpkin flavor into this bread. This is the perfect opportunity to use canned pumpkin - just be sure you don't accidentally grab pumpkin pie filling. You are looking for pure, pureed pumpkin for this quick bread recipe.
    • Here you'll make your own pumpkin spice blend using cinnamon, nutmeg, ground ginger, cardamom, and cloves. You'll use this spice mixture in the pumpkin batter, and then you will use cinnamon and cardamom in the snickerdoodle swirl to make the best pumpkin bread!
    • Vegetable oil is key to super moist bread. You can use whatever neutral vegetable oil you have in your pantry. 

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • For a crunchy variation, sprinkle toasted, chopped pecans along with the sugar and spice in the snickerdoodle swirl.
    • Instead of making this into a pumpkin loaf cake, divide the batter into lined jumbo muffin tins for a bakery-style muffin version. 
    • For a shortcut, you can swap in store-bought pumpkin pie spice instead of making your own spice mix.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Whisking dry ingredients in a bowl.

    Step 1: In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and cloves.

    Whisking wet ingredients in a bowl.

    Step 2: In a large bowl, mix the eggs, pumpkin puree, vegetable oil, granulated and light brown sugars, and vanilla extract until fully combined.

    Folding dry ingredients into wet ingredients using a spatula.

    Step 3: Fold the dry ingredients into the wet ingredients using a rubber spatula, scraping the sides and the bottom of the bowl.

    Spreading pumpkin bread batter into a loaf pan lined with parchment paper.

    Step 4: Pour half of the spicy pumpkin bread batter into a greased and parchment lined 9x5 inch loaf pan. Sprinkle with the cardamom cinnamon-sugar mixture. Then top with remaining batter.

    Bake at 350°F on the middle rack of the oven for 55-70 minutes, until the pumpkin cinnamon bread is set and a toothpick comes out of the center of the loaf clean. Place pan on a wire rack and cool completely.

    Expert Tips

    Tip #1 - Using a prepared pan is critical in this delicious pumpkin snickerdoodle bread recipe. Grease your loaf pan with butter or cooking spray, then create a parchment paper sling so you are able to easily remove the pumpkin bread from the pan.

    Tip #2 - In Step 3, the best way to ensure a tender, soft crumb in your cake is to fold only until the ingredients are just incorporated. If you overmix your batter, this can result in a tough, gummy bread.

    Tip #3 - Be careful not to under-bake this loaf! If it isn't baked all the way, the top middle of the loaf will sink and look raw. In order to make sure it's done, you should bake it until the top is firm and a toothpick comes out completely clean.

    Recipe FAQs

    Can I leave out the cinnamon sugar layer?

    Yes, of course! Feel free to leave it out partially or completely, or sprinkle it on the top instead of in the middle of the loaf.

    How do I prevent the top from burning?

    If the top of your pumpkin bread is browning too quickly, carefully place a sheet of foil over it while it finishes baking.

    Why is my pumpkin bread not cooking in the middle?

    This easy pumpkin recipe has a thick, wet batter, so it takes a while to bake. If you take the loaf out too soon, the center may not be cooked all the way through. Check the doneness periodically by inserting a toothpick into the center of the bread. If it comes out with batter on the toothpick, put the bread back in the oven for a few more minutes before checking again. I also recommend using an oven thermometer to ensure your oven is at the correct temperature throughout.

    Pumpkin bread with a cinnamon sugar swirl in the middle.

    Storage

    Room Temperature: Store in an airtight container for a few days.

    Refrigerator: Wrap in plastic wrap and refrigerate for up to 1 week.

    Freezer: This bread freezes incredibly well. Wrap completely cooled slices in cling wrap and then aluminum foil and freeze for up to 3 months.

    More Recipes You'll Love

    • Pumpkin Spice Coffee Cake
    • Double Chocolate Pumpkin Muffins
    • Oatmeal Pumpkin Cheesecake Cookies
    • Homemade Pumpkin Spice Simple Syrup

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Snickerdoodle pumpkin bread.

    Homemade Snickerdoodle Pumpkin Bread

    Kayla Burton
    Pumpkin Snickerdoodle Loaf is a tasty and moist loaf of pumpkin bread with a delicious layer of cinnamon/cardamom/sugar in the middle!
    5 from 6 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 1 hr 5 mins
    Cooling Time 1 hr
    Total Time 2 hrs 20 mins
    Course Dessert, Side Dish, Snack
    Cuisine American
    Servings 1 loaf
    Calories 3360 kcal

    Equipment

    • 9x5" bread pan
    • Mixing bowls
    • Measuring spoons
    • Measuring Cups or Scale
    • Whisk
    • Spatula

    Ingredients
     
     

    Pumpkin Loaf

    • 1¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • 2 large eggs room temperature
    • 1½ cups pumpkin puree
    • ½ cup canola or vegetable oil
    • ¾ cup granulated sugar
    • ½ cup light brown sugar packed
    • 1½ teaspoons vanilla extract

    Snickerdoodle Layer

    • ⅓ cup granulated sugar
    • 1½ teaspoons ground cinnamon
    • 1¼ teaspoons ground cardamom

    Instructions
     

    • Preheat oven to 350°F. Grease a 9x5" bread pan.

    Pumpkin Loaf

    • Whisk together the flour, baking soda, salt, and spices. Set aside.
    • In a large bowl, whisk the eggs. Mix in the pumpkin puree. Add the oil, sugars, and vanilla extract and whisk together thoroughly.
    • Gradually fold the dry ingredients into the wet ingredients until no flour streaks are visible.

    Snickerdoodle Layer

    • In a small bowl, mix together the sugar, cinnamon and cardamom.

    Assembly

    • Pour ½ of the pumpkin loaf batter into the greased pan. Evenly sprinkle the snickerdoodle layer on top, then cover with the remaining batter. Smooth the top with a spatula.
    • Bake the loaf for 60-70 minutes, or until the top is firm and a toothpick comes out clean.
    • Allow the loaf to cool completely in the pan, on a cooling rack. When it's ready, carefully run a butter knife around the edges and remove it from the pan. Enjoy!

    Notes

    The provided nutrition information is an estimate for the entire loaf, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 3360kcalCarbohydrates: 530gProtein: 40gFat: 125gSaturated Fat: 13gPolyunsaturated Fat: 34gMonounsaturated Fat: 75gTrans Fat: 1gCholesterol: 372mgSodium: 3040mgPotassium: 1366mgFiber: 21gSugar: 337gVitamin A: 57751IUVitamin C: 16mgCalcium: 347mgIron: 19mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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