Homemade Snickerdoodle Pumpkin Bread

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. 

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

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

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.

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