Introducing my Homemade Snickerdoodle Pumpkin Bread! This mashup of pumpkin bread and my favorite snickerdoodle recipe is a keeper! It takes the best of both recipes, creating a new and familiar treat to eat all season long.
Our reader, Teri, commented: "...it is soooo good!!!! Super easy to make! A great Fall pumpkin recipe! I will definitely make this again and again. ★★★★★"
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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 loaf, and I decided to spice it up with this quick bread recipe.
This 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!
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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
- 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
Step 1: In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and cloves.
Step 2: In a large bowl, mix the eggs, pumpkin puree, vegetable oil, granulated and light brown sugars, and vanilla extract until fully combined.
Step 3: Fold the dry ingredients into the wet ingredients using a rubber spatula, scraping the sides and the bottom of the bowl.
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
- 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.
- 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.
- 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
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.
If the top of your pumpkin bread is browning too quickly, carefully place a sheet of foil over it while it finishes baking.
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.
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.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Homemade Snickerdoodle Pumpkin Bread
Equipment
- 9x5" bread pan
- Mixing bowls
- Measuring spoons
- Measuring Cups or Scale
- Whisk
- Spatula
Ingredients
Pumpkin Loaf
- 1¾ cups (219 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¾ teaspoon (¾ teaspoon) salt
- 1 teaspoon (1 teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) ground nutmeg
- ½ teaspoon (½ teaspoon) ground ginger
- ¼ teaspoon (¼ teaspoon) ground cardamom
- ¼ teaspoon (¼ teaspoon) ground cloves
- 2 large (2 large) eggs room temperature
- 1½ cups (340 g) pumpkin puree
- ½ cup (118.29 ml) canola or vegetable oil
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 1½ teaspoons (1½ teaspoons) vanilla extract
Snickerdoodle Layer
- ⅓ cup (67 g) granulated sugar
- 1½ teaspoons (1½ teaspoons) ground cinnamon
- 1¼ teaspoons (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!
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Karen says
If I wanted to use pumpkin pie spice instead of the different spices, what quantity would you recommend using?
Looks delicious, can’t wait to try it!
Kayla Burton says
Hmm, I'd try 2-3 teaspoons and see how that goes! Let me know if you try it! 🙂
Michelle Lopez says
Made this for a snack after dinner
Kayla Burton says
Yum! Thanks, Michelle! 🙂
Teri Whitman says
Just had a piece of this bread and it is soooo good!!!! Super easy to make! A great Fall pumpkin recipe! I will definitely make this again and again.
Kayla Burton says
Thank you for making it!! I'm so happy you liked it 🙂 that means a lot coming from you!